Vegan peanut and coconut curry

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
To serve
- 1 Red or green chilli finely diced
- 2 Limes halved
- A handful of coriander leaves
- Rice or flatbreads
Method
- 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.
- 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.
- STEP 3
Meanwhile, heat 1 tbsp oil in a frying pan and cook the tofu for 2 minutes each side until golden.
- STEP 4
Stir the tofu and spinach through the sauce until the spinach has wilted.
- STEP 5
Spoon the curry into bowls and top with the chilli, coriander leaves and lime. Serve hot with rice or flatbreads.