Vegan peanut and coconut curry

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

Peanut and coconut curry

Recipe and image courtesy of Whole Earth



  • 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


  • 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.