Sweet & hot vegetable curry

Sweet & hot vegetable curry

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(12 ratings)

Prep: 10 mins Cook: 25 mins


Serves 6

This superhealthy veggie curry will appeal to the tastebuds of vegetarians and meat eaters alike

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal142
  • fat6g
  • saturates0g
  • carbs16g
  • sugars8g
  • fibre4g
  • protein8g
  • salt1.01g


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)
  • 1 tbsp soft brown sugar
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 courgettes, thickly sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 300g cauliflower florets (about ½ a head)



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400ml passata
  • 400g can chickpeas, drained and rinsed
  • 250g bag fresh leaf spinach, washed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat the oil in a large saucepan, add the curry paste and fry for 1 min. Add the sugar and lemon juice, cook for 1 min, then tip in the courgettes and cauliflower and cook for 2 mins. Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas, season to taste. Bring to the boil, cover with a lid and simmer for 15 mins. Make up to this stage and freeze or keep chilled for 2 days in the fridge. Warm through, once defrosted if frozen, and continue with the recipe.

  2. Just before serving, throw in the spinach, give it a stir and remove from the heat once the leaves have just wilted. Serve with boiled basmati rice.

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Comments, questions and tips

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30th Nov, 2018
I gently fried off an onion first as the idea of a curry without one seemed weird! Then added the paste. I didn't bother with the sugar as don't like things too sweet and trying to be healthy! Using a can of chopped tomatoes works better than passata as well as you get the added texture. I didn't add water either, always think these recipes make the sauce too watery, but of course you can always simmer it off. A bit of fresh coriander and natural yoghurt over the top at the end really added to it. Not a spectacular recipe, but very easy and tasty.
31st Jan, 2018
Nice & simple to make & tasted fabulous
cvw176's picture
29th Jun, 2015
I was looking for a veggie curry as an alternative to the usual chicken of fish ones I do. I used madras paste as I didn't have vindaloo but, like one of the other users, I found it a bit bland. I added some coriander which helped a little but won't try this one again.
27th Sep, 2014
I have just cooked this because I need a veggie option for a party. Love it! Easy, tasty, not too much time-consuming chopping involved. Going to freeze, so I haven't added spinach yet. Used Madras paste instead of vindaloo.
19th Jun, 2014
so easy, i also used Madras paste as friends i was cooking for dont like too much heat, excellent and will make again
18th Feb, 2014
I love it, though I do use Madras paste instead of vindaloo.
dannie99's picture
2nd Dec, 2013
great but should list equiptment on everypage for a recipe
24th Sep, 2009
made this for my vegetarian friend and they loved it, will it agan
19th Aug, 2009
Really enjoyed this dish. I served it with flatbread. The recipe is on this site
10th Aug, 2009
First dish I've done and not given 5 stars. For me the taste wasn't there, rather dull. Won't be doing again. :0(


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