Sweet And Hot Vegetable Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.