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PEANUT & COCONUT CURRY

PEANUT & COCONUT CURRY

INGREDIENTS

  • Neutral oil, for sauteeing
  • 3 shallots, finely diced
  • 3 tbsps red curry paste
  • 2 tbsps Whole Earth Crunchy Peanut Butter
  • 400g tin coconut milk
  • 1 tsp mango chutney
  • 250g firm tofu, sliced into 1cm pieces and dried on kitchen paper
  • 200g spinach or baby kale, washed

To serve:

  • 1 red or green chilli, finely sliced (or a mixture of the two)
  • Handful of coriander leaves
  • 2 limes, halved
  • Basmati Rice 

HOW TO MAKE IT

  • Heat 2 tablespoons of oil in a saucepan 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.
  • Add the curry paste and cook for a minute until fragrant.
  • Stir in the peanut butter, coconut milk, mango chutney, 200ml of water and bring to the boil.
  • Turn the heat down to low.
  • Heat a tablespoon of oil in a frying pan and cook the tofu for 2 minutes each side until golden.
  • Stir the tofu and spinach through the sauce until the spinach has wilted.
  • Spoon the curry into bowls and top with chilli, coriander leaves and lime to squeeze over.
  • Serve hot with rice.
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