Sweet & hot vegetable curry

• sunflower oil↗ tbsp
• Vindaloo curry paste↗ tbsp

  (we liked Patak's Vindaloo with tamarind paste)

• soft brown sugar↗ tbsp
• juice ½ lemon
• courgettes↗2

  thickly sliced

• cauliflower↗300g g

  florets (about ½ a head)

• passata↗400ml ml
• can chickpeas↗400g g

  drained and rinsed

• bag fresh leaf spinach↗250g g

  washed

Step-by-step instructions

1. 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. 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.