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/3½fl 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
