Peanut coconut curry
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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