Peanut & coconut curry

Make this veggie curry using our pre-prepared roasted summer veg traybake, plus chickpeas, spinach and peanuts. For a meat-based curry, simply add chicken

Ingredients

• 2 tbsp neutral-tasting oil , such as vegetable
• 3 garlic cloves , crushed
• 20 g ginger , peeled and grated
• 2 tbsp tomato purée
• 3 tbsp Thai red curry paste
• 400 g can chickpeas , drained and rinsed
• 350 g roasted vegetables (see recipe below)
• 400 g can coconut milk
• 2 tbsp peanut butter (we used smooth)
• 2 tbsp soy sauce
• 1 tbsp honey , plus extra to taste (optional)
• 200 g spinach
• 1 lime , juiced
• 25 g roasted peanuts , finely chopped
• small handful of coriander , finely chopped
• cooked white rice , to serve

Steps

1. Heat the oil in a large frying pan over a medium-high heat. Add the garlic and ginger and sizzle for a minute, then stir in the tomato purée and curry paste. Cook for 4-5 mins until caramelised and fragrant, then stir in the chickpeas, roasted veg, coconut milk, peanut butter, soy sauce and honey. Bring to a simmer, then let it bubble away for 10 mins until thickened.
2. Stir in the spinach and cook for 4 mins until wilted. Season to taste with salt, pepper, lime juice and more honey if needed. Serve with the peanuts and coriander sprinkled over and the rice.