Sweet & hot vegetable curry

bbc good food brown sugar cauliflower chickpea chickpeas courgette courgettes curry curry paste indian lemon lemons passata spinach vegetarian vegetarian curry veggie curry

N/A

Source

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

Method

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.

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.