Sweet hot vegetable curry

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

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