This simple curry is made with a hot vindaloo curry paste and a little bit of brown sugar, providing a brilliant contrast of flavour. The cauliflower and courgettes keep it nice and light, too.
- 1/2 head of cauliflower
- 2 courgettes
- 250g spinach
- 400g can chickpeas, drained
- 400g passata
- 100ml veg stock
- 3 tbsp. vindaloo curry paste
- 2 tbsp. brown sugar
- Juice of 1/2 fresh lemon
Cut the cauliflower into florets and thickly slice the courgettes. Rinse the chickpeas under running water.
Heat a little oil in a large frying pan. Add the curry paste and fry for a minute until fragrant, then add the sugar and lemon juice and cook for a few minutes until the sugar has dissolved.
Add the courgettes and cauli, along with the passata and veg stock. Stir well and add the chickpeas as well as a big pinch of salt and pepper.
Bring the curry to the boil, cover and reduce to a simmer. Simmer for about 15 minutes or until everything starts to become tender.
Take the pan off the heat, stir in the spinach and leave to sit until the spinach is wilted.