Peanut & coconut curry

• neutral-tasting oil2 tbsp tbsp

  such as vegetable

• garlic cloves↗3

  crushed

• ginger↗20g g

  peeled and grated

• tomato purée↗2 tbsp tbsp
• Thai red curry paste↗3 tbsp tbsp
• chickpeas↗400g can g

  drained and rinsed

• roasted vegetables350g g

  (see recipe below)

• coconut milk↗400g can g
• peanut butter↗2 tbsp tbsp

  (we used smooth)

• soy sauce↗2 tbsp tbsp
• honey↗1 tbsp tbsp

  plus extra to taste (optional)

• spinach↗200g g
• lime↗1

  juiced

• roasted peanuts↗25g g

  finely chopped

• coriandersmall handful of

  finely chopped

• cooked white rice↗

  to serve

Step-by-step instructions

1. 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.

2. 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.