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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 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

Preheat the oven to gas 7, 200°C, fan 190°C.
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.
While the rice is cooking, bake the Chicken-Free Dippers on a nonstick baking tray for 12-15 mins until golden and crisp.
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.
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.
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.

See more Curry recipes