Vegan peanut and coconut curry
Punchy peanut, creamy coconut and warm spices combine to make a truly satisfying vegan curry
Published:
Recipe and image courtesy of Whole Earth
Ingredients
- Oil for sautéing
- Banana shallots 3, finely diced
- Red curry paste 3 tbsp
- Crunchy peanut butter 2 tbsp
- Coconut milk 400g tin
- Mango chutney 1 tsp
- Firm tofu 250g, dried and sliced into 1cm chunks
- Spinach or baby kale 200g, washed
To serve
- Red or green chilli 1, finely diced
- Limes 2, halved
- Coriander leaves handful
- Rice or flatbreads
Method
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Step 1
Heat 2 tbsp oil in a pan over a medium heat and add the shallots and a pinch of salt. Cook for 6-8 minutes until the shallots are completely soft and translucent.
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Step 2
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.
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Step 3
Meanwhile, heat 1 tbsp oil in a frying pan and cook the tofu for 2 minutes each side until golden.
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Step 4
Stir the tofu and spinach through the sauce until the spinach has wilted.
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Step 5
Spoon the curry into bowls and top with the chilli, coriander leaves and lime. Serve hot with rice or flatbreads.
