Peanut & coconut curry
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 tbsp neutral-tasting oilsuch as vegetable
- 3 garlic clovescrushed
- 20g gingerpeeled and grated
- 2 tbsp tomato purée
- 3 tbsp Thai red curry paste
- 400g can chickpeasdrained 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 honeyplus extra to taste (optional)
- 200g spinach
- 1 limejuiced
- 25g roasted peanutsfinely chopped
- small handful of corianderfinely chopped
- cooked white riceto serve
Nutrition: Per serving
- kcal544
- fat38g
- saturates17g
- carbs30g
- sugars17g
- fibre11ghigh
- protein15g
- salt1.7g
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.
