Sweet and Spicy 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
• 400 ml passata
• 400 g chickpeas, drained and rinsed
• 250 g fresh spinach leaves, washed

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/3 1/2fl 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.

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

Taken from www.food.com/recipe/sweet-and-spicy-vegetable-curry-193866 (may not work)