Thai-Style Peanut Butter Curry

Name: Thai-Style Peanut Butter Curry
Total time: 20 min
Yield: Serves 2
Cuisine: Thai
Ingredients: salt and pepper; 1 x 400 g tin chickpeas; 4 spring onions (white parts only); 2 cm (¾ in) piece of ginger; 3 garlic cloves; 30 g (handful of) unsalted cashews; 1 courgette; light olive oil, for frying; 1 x 160 g tin of coconut cream; 3 tbsp Thai red curry paste (always check the label to make sure it’s vegan); 1 x 250 g pouch cooked jasmine rice; 1 tbsp light soy sauce; 1 tbsp agave syrup; 2 tbsp crunchy peanut butter (or almond or cashew butter); 100 g (big handful of) baby spinach; fresh coriander, to serve; 200 ml veggie stock (or ½ stock cube dissolved in 200 ml boiling water); 1 red pepper; 1 lime

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

The 20-Minute Vegan

By Calum Harris

Published 2023

About

There is someone out there who can smash this recipe and make it truly authentic. But for me, plant-based cooking is designed to change tradition, and this curry is one example where you’ll try it and go ‘That vegan bloke’s right’. It’s comforting, filling and has just enough spice, to make it very nice.