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This vegan vegetable curry recipe is sure to brighten up any mealtime with its tasty combination of warming spices and vegetables, including aubergine, courgette, spinach and peas. Allow this to bubble away on the hob for a delicious weekend curry or a healthy midweek meal when you need a boost of colour. See method
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Tip: We’ve left the seeds in the red chilli to give this curry a nice touch of heat, but if you prefer it less spicy, simply deseed the chilli before chopping.
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