Description
A rich and flavorful Peanut & Coconut Curry combining creamy coconut milk, nutty peanut butter, and vibrant Thai red curry paste, tossed with tender chickpeas, roasted vegetables, and fresh spinach. This dish offers a perfect balance of sweet, savory, and spicy notes, garnished with crunchy roasted peanuts and fresh coriander, served over fluffy white rice for a comforting and wholesome meal.
Ingredients
Scale
For the Curry:
- 2 tbsp neutral-tasting oil (such as vegetable oil)
- 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 (pre-roasted as per recipe)
- 400g can coconut milk
- 2 tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey, plus extra to taste (optional)
- 200g spinach
- 1 lime, juiced
To Serve:
- 25g roasted peanuts, finely chopped
- Small handful of coriander, finely chopped
- Cooked white rice
Instructions
- Heat the oil and aromatics: Heat 2 tablespoons of neutral-tasting oil in a large frying pan over medium-high heat. Add the crushed garlic cloves and grated ginger, frying for about one minute until fragrant.
- Add tomato purée and curry paste: Stir in 2 tablespoons of tomato purée and 3 tablespoons of Thai red curry paste. Cook the mixture for 4–5 minutes, allowing it to caramelize and release its fragrant aroma.
- Add main ingredients and simmer: Stir in the drained and rinsed 400g can of chickpeas, 350g of pre-roasted vegetables, 400g can of coconut milk, 2 tablespoons of smooth peanut butter, 2 tablespoons of soy sauce, and 1 tablespoon of honey. Bring the mixture to a simmer and let it bubble gently for 10 minutes until the sauce has thickened.
- Wilt the spinach: Add 200g spinach to the pan and cook for an additional 4 minutes, stirring occasionally until the spinach is wilted and incorporated into the curry.
- Season and finish: Season the curry with salt and pepper to taste, then add the juice of 1 lime. Adjust sweetness by adding more honey if desired.
- Serve: Serve the curry over cooked white rice, garnished with finely chopped roasted peanuts and fresh coriander for added texture and flavor.
Notes
- Roasted vegetables can include bell peppers, zucchini, carrots, or any preferred mix roasted until tender.
- Use smooth peanut butter for a creamier texture; crunchy peanut butter can be used if preferred for extra crunch.
- Adjust the level of curry paste according to your heat tolerance.
- This dish is great served with jasmine or basmati rice but can also be paired with quinoa for a healthier twist.
- Vegetarian and can be made vegan by replacing honey with maple syrup or agave nectar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Keywords: Peanut curry, coconut curry, Thai red curry, chickpea curry, vegetarian curry, coconut milk curry
