Recipe and image courtesy of Whole Earth
Vegan peanut and coconut curry
Punchy peanut, creamy coconut and warm spices combine to make a truly satisfying vegan 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
- 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.
