Vegan peanut and coconut curry

Punchy peanut, creamy coconut and warm spices combine to make a truly satisfying vegan curry

Published: December 21, 2020 at 11:54 am

Ingredients

  • Oil for sautéing
  • 3 Banana shallots finely diced
  • 3tbsp Red curry paste
  • 2tbsp Crunchy peanut butter
  • 400g tin of coconut milk
  • 1tsp Mango chutney
  • 250g Firm tofu dried and sliced into 1cm chunks
  • 200g Spinach or baby kale washed
  • 1 Red or green chilli finely diced
  • 2 Limes halved
  • A handful of coriander leaves
  • Rice or flatbreads

Method

  • Step 1

    Stir in the curry paste and cook for a minute until fragrant, then stir in the peanut butter, coconut milk and mango chutney along with 200ml of water. Bring to the boil, then turn the heat down to low.

  • Step 2

    Meanwhile, heat 1 tbsp oil in a frying pan and cook the tofu for 2 minutes each side until golden.

  • Step 3

    Stir the tofu and spinach through the sauce until the spinach has wilted.

  • Step 4

    Spoon the curry into bowls and top with the chilli, coriander leaves and lime. Serve hot with rice or flatbreads.

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