Sweet and Spicy Vegetable Curry

Name: Sweet and Spicy 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 chickpeas; 250 g fresh spinach leaves

Chickpeas, lemon and courgettes come together in this South Asian curry, simmered on the stove. Serve with boiled basmati rice.

35 min · Serves 6 · Easy

Method

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

1
Heat the oil in a large saucepan, add the curry paste and fry for 1 minute. Add the sugar and lemon juice, cook for 1 min, Tip in the courgettes and cauliflower and cook for 2 minutes.
2
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 minutes.
15 min
3
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.
4
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.