Sweet and Hot Vegetable Curry

Submitted by Ppaperdoll

"From Delicious magazine. Serve with basmati rice."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 tablespoon sunflower oil
• 3 tablespoons vindaloo curry paste
• 1 tablespoon soft brown sugar
• 1⁄2 lemon, juice of
• 2 courgettes, thickly sliced
• 300 g cauliflower florets (about 1/2 head)
• 400 ml passata
• 400 g canned chick-peas, drained and rinsed
• 250 g fresh spinach leaves, washed

directions

1. Heat oil in a large saucepan, add curry paste and fry 1 minute.
2. Add sugar and lemon juice and cook 1 minute more.
3. Add courgettes and cauliflower and cook 2 minutes.
4. Stir in passata along with 100ml water and the chickpeas. Season to taste. Bring to a boil, cover and simmer 15 minutes.
5. Can be chilled or frozen at this stage. You'll need to defrost thoroughly before re-heating.
6. Just before serving, stir in spinach. Remove from heat just as leaves begin to wilt.