Sweet and Hot Vegetable Curry |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
From Delicious magazine. Serve with basmati rice. 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 (about 1/2 head) |
400 ml passata |
400 g canned chick-peas, drained and rinsed |
250 g fresh spinach leaves, washed |
Directions:
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.
|
|