Make this veggie curry using our pre-prepared roasted summer veg traybake, plus chickpeas, spinach and peanuts. For a meat-based curry, simply add chicken
Prep:20 mins
Serves 4
2 tbsp neutral-tasting oil, such as vegetable3 garlic cloves, crushed20g ginger, peeled and grated2 tbsp tomato purée3 tbsp Thai red curry paste400g can chickpeas, drained and rinsed350g roasted vegetables (see recipe below)400g can coconut milk2 tbsp peanut butter (we used smooth)2 tbsp soy sauce1 tbsp honey, plus extra to taste (optional)200g spinach1 lime, juiced25g roasted peanuts, finely choppedsmall handful of coriander, finely choppedcooked white rice, to serve
STEP 1Heat the oil in a large frying pan over a medium-high heat. Add the garlic and ginger and sizzle for a minute, then stir in the tomato purée and curry paste. Cook for 4-5 mins until caramelised and fragrant, then stir in the chickpeas, roasted veg, coconut milk, peanut butter, soy sauce and honey. Bring to a simmer, then let it bubble away for 10 mins until thickened.STEP 2Stir in the spinach and cook for 4 mins until wilted. Season to taste with salt, pepper, lime juice and more honey if needed. Serve with the peanuts and coriander sprinkled over and the rice.
