Sweet and Hot Vegetable Curry

Name: Sweet and Hot Vegetable Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp sunflower oil; 3 tbsp vindaloo curry paste; 1 tbsp soft brown sugar; 0.5 lemon; 2 courgettes; 300 g cauliflower florets; 400 ml passata; 400 g canned chick-peas; 250 g fresh spinach leaves

Lemon, courgettes and cauliflower florets simmered on the stove for a South Asian curry.

35 min · Serves 6 · Easy

Ingredients

Method

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Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: easy

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