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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
vindaloo curry paste	3	tablespoons		-	-	-	-
brown sugar	1	tablespoon	soft	19.9875	3.7505	0.6256	0.312
lemon	1/2			0.6404	0.2058	0.0243	0.0066
courgette	2		sliced	-	-	-	-
cauliflower floret	300			-	-	-	-
passata	400	ml		-	-	-	-
chickpea	400		drained rinsed	453373.3133	75502.2489	24551.7241	7244.3778
spinach leaf	250		washed	11310.0	1641.9	1415.7	222.3

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.