This creamy vegan curry is packed full of veggies but still tastes comforting and rich thanks to the peanut butter and coconut milk. We've used butter beans for extra fibre, but chickpeas would work just as well. In fact, this is a brilliant base curry recipe to use up any vegetables you have lurking in the fridge. Any leftovers will freeze well, and taste even better packed up for lunch the next day.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
35MIN
Total time
Ingredients
Servings
4
1
M&S Remarksable Value brown onion, diced
4
M&S Remarksable Value garlic, minced
2 cm
M&S Remarksable Value ginger, grated
1
M&S Remarksable Value red chilli, minced
1
M&S Remarksable Value red pepper, chopped into 2cm pieces
1 tbsp
M&S Caribbean curry powder
1 tin
(400 ml)
(400 ml)
M&S Only 2 Ingredients coconut milk
3 tbsp
M&S 100% smooth peanut butter
1 jar
(430 g)
(430 g)
M&S butter beans in water, drained
500 g
M&S Remarksable Value sweet potatoes, cut into 2cm cubes
350 g
M&S basmati rice
525 ml
cold water
200 g
M&S frozen whole leaf spinach
1
lime, juice only
Nutrition per serving
Calories
932kcal
Fat
30.7 g
Saturates
20.5 g
Sugars
13.6 g
Salt
474.9 mg
