Total Time
35mins
Prep 10 mins
Cook 25 mins

Who says all curries were bad? This is super healthy and spicy. Tone down the heat by using korma paste instead of Vindaloo.

Ingredients Nutrition

Directions

  1. Heat the oil in a large saucepan, add the curry paste and fry for 1 minute.
  2. Add the sugar and lemon juice, cook for 1 min, Tip in the courgettes and cauliflower and cook for 2 minutes.
  3. Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas; season to taste.
  4. Bring to the boil, cover with a lid and simmer for 15 minutes.
  5. Make up to this stage and freeze or keep chilled for 2 days in the fridge.
  6. Warm through, once defrosted if frozen, and continue with the recipe.
  7. Just before serving, throw in the spinach.
  8. Give it a stir and remove from the heat once the leaves have just wilted.
  9. Serve with boiled basmati rice.

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