Peanut & coconut curry recipe | Good Food

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