How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sweet and Hot Vegetable Curry?

You need 9 ingredients. The key ingredients include: 1 tablespoon sunflower oil, 3 tablespoons vindaloo curry paste, 1 tablespoon soft brown sugar, 12 lemon, juice of, and more.

Is Sweet and Hot Vegetable Curry suitable as general?

Yes, Sweet and Hot Vegetable Curry falls under the General category and is a great choice for this type of meal.

How do I store leftover Sweet and Hot Vegetable Curry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet and Hot Vegetable Curry Recipe

Name: Sweet and Hot Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (about 1/2 head); 400 ml passata; 400 g canned chick-peas, drained and rinsed; 250 g fresh spinach leaves, washed

Try this homemade Sweet and Hot Vegetable Curry recipe the whole family will love. Made with sunflower oil, vindaloo curry, brown sugar and lemon. Easy …

This Sweet and Hot Vegetable Curry relies on simple, everyday ingredients such as sunflower oil, vindaloo curry paste, soft brown sugar and lemon, juice of. It comes together quickly and makes 4 servings, at about 237 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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 (about 1/2 head)
400 ml passata
400 g canned chick-peas, drained and rinsed
250 g fresh spinach leaves, washed

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Quick Info

Servings
4 servings
Calories
237 kcal
Category
General

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