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Coconut and spinach Chicken-Free Dippers curry recipe

Coconut and spinach Chicken-Free Dippers curry recipe

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Rustle up this speedy veggie curry topped with crispy Green Cuisine Chicken-Free Dippers. Coconut milk and peanut butter give it a lovely creamy flavour, whilst fresh red chilli adds a bit of heat. Beats a takeaway any day! See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 640 calories / serving
  • Vegetarian

Ingredients

  • 150g basmati rice​
  • 2 x 220g packs Bird’s Eye Chicken-Free Dippers​
  • 1 tbsp groundnut oil​
  • 1 bunch of spring onions, trimmed and finely sliced​
  • 2 garlic cloves, crushed​
  • 2cm piece ginger, peeled and finely grated​
  • 200g jar tikka curry paste​
  • 1 tin reduced-fat coconut milk​
  • 2 tbsp peanut butter​
  • pinch of sugar​
  • 220g pack baby spinach​
  • 14g fresh coriander, roughly chopped​
  • 1 red chilli, finely sliced​

Perfect with:

Green Cuisine Chicken-Free DippersMix up your meat-free repertoire with tasty Chicken-Free Dippers. A childhood favourite, they add versatility at mealtimes. Green Cuisine Chicken-Free Dippers
Mix up your meat-free repertoire with tasty Chicken-Free Dippers. A childhood favourite, they add versatility at mealtimes.
Shop ingredients
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    2680kj
    640kcal
    32%
  • Fat

    33g 47%
  • Saturates

    9g 45%
  • Sugars

    11g 12%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 65g Protein 19.1g Fibre 9.4g

Method

  1. Preheat the oven to gas 7, 200°C, fan 190°C.​ 
  2. Rinse the rice well in a sieve. Tip into a pan with double the volume of water and cover. Bring to the boil, turn the heat down to its lowest setting and leave the rice to steam for 10-12 mins until tender and fluffy.​ 
  3. While the rice is cooking, bake the Chicken-Free Dippers on a nonstick baking tray for 12-15 mins until golden and crisp.​ 
  4. Heat 1 tbsp oil in a large, high-sided frying pan. Add the spring onions, garlic and ginger and fry gently for 2-3 mins until softened and fragrant. Add the curry paste and continue to cook for 1 min more.​ 
  5. Pour the tomatoes, coconut milk and peanut butter into the pan and simmer for 10 mins until thickened. Season to taste and add a pinch of sugar. Stir through the spinach until wilted.​ 
  6. Fluff the rice with a fork and stir through the coriander. Add the dippers to the curry and immediately serve over the rice with a sprinkling of chilli.​

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