Spicy Peanut Coconut Bowl
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Prep Time25 Mins
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Cook Time15 Mins
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Total Time40 Mins
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DifficultyEasy
Create this delicious veggie curry with our pre-prepared roasted summer vegetable traybake, chickpeas, spinach, and peanuts. For a heartier option, just add chicken for a meat-based version!
Ingredients
Instructions
Step 1: Cook Aromatics
Heat the Oil:
- Place a large frying pan on the stove and turn the heat to medium-high.
- Add 2 tablespoons of oil and let it heat for about 30 seconds.
Add Garlic and Ginger:
- Once the oil is hot, carefully add 3 crushed garlic cloves and 20g of grated ginger.
- Stir them for about 1 minute until you can smell their aroma. Be careful not to let them burn.
Mix in Tomato Purée and Curry Paste:
- Add 2 tablespoons of tomato purée and 3 tablespoons of Thai red curry paste to the pan.
- Stir well and cook for 4-5 minutes. The mixture should darken and become fragrant.
Add Remaining Ingredients:
- Pour in:
- 400g can of drained chickpeas
- 350g of roasted vegetables
- 400g can of coconut milk
- 2 tablespoons of smooth peanut butter
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- Stir everything together until well combined.
- Pour in:
Simmer:
- Bring the mixture to a gentle simmer.
- Let it cook for about 10 minutes, stirring occasionally. This will help thicken the curry.
Step 2: Add Spinach
Stir in Spinach:
- After 10 minutes, add 200g of spinach to the pan.
- Stir the spinach in and cook for another 4 minutes. It will wilt down and become bright green.
Season to Taste:
- Taste your curry and adjust the flavors:
- Add salt and pepper as desired.
- Squeeze in the juice of 1 lime for a fresh flavor.
- If you like it sweeter, add a little more honey.
- Taste your curry and adjust the flavors:
Serve:
- Once everything is well mixed and heated through, it’s time to serve!
- Ladle the curry into bowls.
- Top with 25g of finely chopped roasted peanuts and a small handful of finely chopped coriander for extra flavor.
Add Rice:
- Serve the curry alongside cooked white rice to soak up all the delicious sauce.
Recipe Tip
Chicken Variation: If you prefer a chicken version, simply replace the chickpeas with 2 sliced chicken breasts. Cook them first in the oil until no longer pink, then follow the same steps for the rest of the recipe.
Enjoy your tasty Peanut & Coconut Curry! Let me know if you have any questions!