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Sweet and Hot Vegetable Curry Recipe

Sweet and Hot Vegetable Curry Recipe

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Ingredients:

Serving

1 tbsp sunflower oil
3 tbsp vindaloo curry paste
1 tbsp 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

Directions:

Heat oil in a large saucepan, add curry paste and fry 1 minute.
Add sugar and lemon juice and cook 1 minute more.
Add courgettes and cauliflower and cook 2 minutes.
Stir in passata along with 100ml water and the chickpeas. Season to taste. Bring to a boil, cover and simmer 15 minutes.
Can be chilled or frozen at this stage. You'll need to defrost thoroughly before re-heating.
Just before serving, stir in spinach. Remove from heat just as leaves begin to wilt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	402.39 Kcal (1685 kJ)
Calories from fat	238.86 Kcal
		% Daily Value*
Total Fat	26.54g	41%
Sodium	302.46mg	13%
Potassium	390.8mg	8%
Total Carbs	32.24g	11%
Sugars	4.7g	19%
Dietary Fiber	6.65g	27%
Protein	9.85g	20%
Vitamin C	42.9mg	71%
Iron	147.3mg	818%
Calcium	77.5mg	8%

Amount Per 100 g
Calories	166.9 Kcal (699 kJ)
Calories from fat	99.07 Kcal
		% Daily Value*
Total Fat	11.01g	41%
Sodium	125.45mg	13%
Potassium	162.09mg	8%
Total Carbs	13.37g	11%
Sugars	1.95g	19%
Dietary Fiber	2.76g	27%
Protein	4.09g	20%
Vitamin C	17.8mg	71%
Iron	61.1mg	818%
Calcium	32.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.5

Points
11

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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