SWEET & HOT VEGETABLE CURRY

Sweet & hot vegetable curry image

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

Provided by Cathryn Evans

Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 35m

Number Of Ingredients 9

Ingredients

1 tbsp sunflower oil
3 tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)
1 tbsp soft brown sugar
juice ½ lemon
2 courgettes , thickly sliced
300g cauliflower florets (about ½ a head)
400ml passata
400g can chickpeas , drained and rinsed
250g bag fresh leaf spinach , washed

Steps:

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.
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.

Nutrition Facts : Calories 142 calories, Fat 6 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.01 milligram of sodium