Peanut & coconut curry

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

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Author : Ailsa Burt

chickpeas curry peanuts

Instructions

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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.

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