Sweet and Spicy Vegetable Curry
"Who says all curries were bad? This is super healthy and spicy. Tone down the heat by using korma paste instead of Vindaloo."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
- 400 ml passata
- 400 g chickpeas, drained and rinsed
- 250 g fresh spinach leaves, washed
directions
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...