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Sweet & Hot Vegetable Curry

Nutrition per serving    (USDA % daily values)
CAL
149
FAT
7%
CHOL
0%
SOD
13%

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Ingredients for 6 servings

3 tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)

250.0g bag fresh leaf spinach , washed

juice ½ lemon

1 tbsp sunflower oil

400.0g can chickpeas , drained and rinsed

300.0g cauliflower florets (about ½ a head)

1 tbsp soft brown sugar

400.0ml passata

2 courgettes , thickly sliced

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