Sweet & hot vegetable curry - Good Food Middle East
Quick-cook curry-infused vegetables with chickpeas—simmered in passata then frozen or refrigerated for easy meal prep.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
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
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