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Sweet & hot vegetable curry

This superhealthy veggie curry will appeal to the tastebuds of vegetarians and meat eaters alike

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 142
  • Carbohydrates 16
  • Saturated Fat 0
  • Sugar 8
  • Protein 8
  • Fat 6
  • Fibre 4
  • Salt 1.01

Nutrition per serving

  • Calories 142
  • Carbohydrates 16
  • Saturated Fat 0
  • Sugar 8
  • Protein 8
  • Fat 6
  • Fibre 4
  • Salt 1.01

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

  1. 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.

  2. 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.

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