• 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


  • 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.

Recipe tip

Twist it: Chicken & peanut curry
Stir in 2 sliced chicken breasts instead of the chickpeas in step 1.

Recipe from Good Food magazine, July 2024


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