Name: Thai Peanut Curry
Total time: 20 min
Yield: 4
Cuisine: thai
Ingredients: 2 tbsp oil; 3 crushed garlic cloves; 20g grated ginger; 2 tbsp tomato puree; 3 tbsp Thai red curry paste; 400g tin of chickpeas, drained; 350g mixed roasted vegetables; 400g tin of coconut milk; 4 tbsp peanut butter; 2 tbsp soy sauce; 1 tbsp honey; 200g spinach leaves; 1 lime, juice only; 25g chopped roasted peanuts; Chopped coriander; Cooked rice, to serve

Ingredients
Method

Ingredients

Method

2 tbsp oil
3 crushed garlic cloves
20g grated ginger
2 tbsp tomato puree
3 tbsp Thai red curry paste
400g tin of chickpeas, drained
350g mixed roasted vegetables
400g tin of coconut milk
4 tbsp peanut butter
2 tbsp soy sauce
1 tbsp honey
200g spinach leaves
1 lime, juice only
25g chopped roasted peanuts
Chopped coriander
Cooked rice, to serve

Fry the garlic and ginger in the oil for a minute, then stir in the curry paste and tomato puree. Cook for 5 mins, then add the chickpeas, mixed vegetables, peanut butter, coconut milk, honey and soy sauce, and simmer for 10 mins to thicken.
Stir the spinach leaves into the sauce to wilt, then season to taste with salt, pepper and lime juice. Scatter with the roasted peanuts and chopped coriander, and enjoy with steamed rice.

20 mins

4 serving

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