Photo: Swathi Handique
Sweet & hot vegetable curry
9 ingredients
10 min + 25 min
Serves 6
openrecipes
This superhealthy veggie curry will appeal to the tastebuds of vegetarians and meat eaters alike
Estimated Nutrition (whole recipe, rough)
257
Calories
12g
Protein
3g
Fat
51g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Sunflower Oil | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes