Sweet and Spicy Vegetable Curry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
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:
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/31/2fl 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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