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Sweet and Spicy Vegetable Curry

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“Who says all curries were bad? This is super healthy and spicy. Tone down the heat by using korma paste instead of Vindaloo.”

Ingredients Nutrition


  1. Heat the oil in a large saucepan, add the curry paste and fry for 1 minute.
  2. Add the sugar and lemon juice, cook for 1 min, Tip in the courgettes and cauliflower and cook for 2 minutes.
  3. Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas; season to taste.
  4. Bring to the boil, cover with a lid and simmer for 15 minutes.
  5. Make up to this stage and freeze or keep chilled for 2 days in the fridge.
  6. Warm through, once defrosted if frozen, and continue with the recipe.
  7. Just before serving, throw in the spinach.
  8. Give it a stir and remove from the heat once the leaves have just wilted.
  9. Serve with boiled basmati rice.

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