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
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp neutral-tasting oil , such as vegetable
- 3garlic cloves , crushed
- 20g ginger , peeled and grated
- 2tbsp tomato purée
- 3tbsp Thai red curry paste
- 400g can chickpeas , drained and rinsed
- 350g roasted vegetables (see recipe below)
- 400g can coconut milk
- 2tbsp peanut butter (we used smooth)
- 2tbsp soy sauce
- 1tbsp honey , plus extra to taste (optional)
- 200g spinach
- 1lime , juiced
- 25g roasted peanuts , finely chopped
- small handful of coriander , finely chopped
- cooked white rice , to serve
Instructions
Step 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.Step 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.