Peanut & coconut curry

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

Prep:20 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 544
fat 38g
saturates 17g
carbs 30g
sugars 0g
fibre 11g
protein 15g
salt 1.7g

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

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.
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.