Description
A rich and flavorful peanut and coconut curry featuring a blend of Thai red curry paste, coconut milk, and roasted vegetables. This hearty vegetarian dish combines chickpeas, spinach, and peanut butter for a creamy texture, garnished with roasted peanuts and fresh coriander. Perfectly served over steamed white rice for a comforting and satisfying meal.
Ingredients
Scale
Curry Base
- 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
Main Ingredients
- 400g can chickpeas, drained and rinsed
- 350g roasted vegetables (such as bell peppers, carrots, zucchini, or eggplant)
- 400g can coconut milk
- 2 tbsp peanut butter (smooth preferred)
- 2 tbsp soy sauce
- 1 tbsp honey, plus extra to taste (optional)
- 200g spinach
Garnish and Serving
- 1 lime, juiced
- 25g roasted peanuts, finely chopped
- Small handful of coriander, finely chopped
- Cooked white rice, to serve
Instructions
- Heat the oil: In a large frying pan over medium-high heat, warm 2 tablespoons of neutral oil.
- Sauté aromatics: Add the crushed garlic and grated ginger to the pan and sizzle for about one minute until fragrant.
- Add curry base: Stir in 2 tablespoons of tomato purée and 3 tablespoons of Thai red curry paste. Cook for 4-5 minutes, letting the mixture caramelize and develop its aroma.
- Add main ingredients: Mix in the drained chickpeas and 350g of roasted vegetables, followed by the entire can of coconut milk, 2 tablespoons of peanut butter, 2 tablespoons of soy sauce, and 1 tablespoon of honey.
- Simmer: Bring the curry to a simmer, then allow it to cook gently for 10 minutes until the sauce thickens and flavors meld.
- Add spinach: Stir in 200g of fresh spinach and cook for 4 minutes until the leaves have wilted.
- Season and finish: Adjust seasoning with salt, pepper, lime juice from 1 lime, and additional honey to taste if desired.
- Serve: Spoon the curry over cooked white rice, then sprinkle with finely chopped roasted peanuts and fresh coriander before serving.
Notes
- You can use any roasted vegetables you have on hand, such as bell peppers, carrots, zucchini, or eggplant.
- For a spicier curry, increase the amount of Thai red curry paste to suit your heat preference.
- To make the dish vegan, substitute honey with maple syrup or agave nectar.
- Ensure the peanut butter is smooth for a creamy texture; chunky peanut butter may affect the sauce consistency.
- This curry stores well and tastes great reheated, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Peanut curry, coconut curry, Thai curry recipe, vegetarian curry, chickpea curry, coconut milk curry, easy stovetop curry
