Ranna

Spicy Peanut Coconut Bowl

  • Prep Time
    25 Mins
  • Cook Time
    15 Mins
  • Total Time
    40 Mins
  • Difficulty
    Easy
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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    1. 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.
    2. 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.
    3. 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.
    4. 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!

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