Peanut & coconut curry - Good Food Middle East

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