Sweet and Hot Vegetable Curry

• 1 tablespoon sunflower oil
• 3 tablespoons vindaloo curry paste
• 1 tablespoon soft brown sugar
• 12 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

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.
5. Season to taste.
6. Bring to a boil, cover and simmer 15 minutes.
7. Can be chilled or frozen at this stage.
8. You'll need to defrost thoroughly before re-heating.
9. Just before serving, stir in spinach.
10. Remove from heat just as leaves begin to wilt.

sunflower oil, vindaloo curry, brown sugar, lemon, courgettes, cauliflower, passata, chickpeas, fresh spinach leaves

Taken from www.food.com/recipe/sweet-and-hot-vegetable-curry-223374 (may not work)