Sweet & Hot Vegetable Curry
This flavorful and aromatic curry is a wonderful medley of spices and vegetables, creating a satisfying and wholesome dish. The rich Vindaloo curry paste infuses the dish with heat and complex flavors, perfectly complemented by the sweetness of brown sugar and the zing of lemon juice. Tender courgettes, hearty cauliflower, and protein-packed chickpeas add texture and substance, while fresh spinach brings a vibrant pop of color and nutrients. Enjoy this delicious curry served over fluffy basmati rice for a delightful meal that's sure to please your taste buds.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 142 calories
- Fat Content: 6 grams fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.01 milligram of sodium
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