Sweet & hot vegetable curry

Name: Sweet & hot vegetable curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Author : Cathryn Evans

bbc good food brown sugar cathryn evans

Ingredients

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1 tbsp sunflower oil3 tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)1 tbsp soft brown sugarjuice ½ lemon2 courgettes, thickly sliced300 grams cauliflower florets (about ½ a head)400 milliliters passata400 grams can chickpeas, drained and rinsed250 grams bag fresh leaf spinach, washed

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Instructions

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Step 1

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.

Step 2

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.