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Peanut & coconut curry

Peanut & coconut curry in a large casserole dish

Peanut & coconut curry

Name: Peanut & coconut curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

Ailsa Burt

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.8 out of 5.24 ratingsRate

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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

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal544
fat38g
saturates17g
carbs30g
sugars17g
fibre11g

high
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.

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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A star rating of 4.8 out of 5.24 ratings

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