Sweet and Spicy Vegetable Curry

1. 1

   Heat the oil in a large saucepan, add the curry paste and fry for 1 minute.

2. 2

   Add the sugar and lemon juice, cook for 1 min, Tip in the courgettes and cauliflower and cook for 2 minutes.

3. 3

   Now stir in the passata, plus 100ml/3 1/2fl oz water and the chickpeas; season to taste.

4. 4

   Bring to the boil, cover with a lid and simmer for 15 minutes.

5. 5

   Make up to this stage and freeze or keep chilled for 2 days in the fridge.

6. 6

   Warm through, once defrosted if frozen, and continue with the recipe.

7. 7

   Just before serving, throw in the spinach.

8. 8

   Give it a stir and remove from the heat once the leaves have just wilted.

9. 9

   Serve with boiled basmati rice.

* Per serving · 4 servings · Values may vary.