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