Coconut Thai Curry with Chickpeas
From ‘Deliciously Ella’ by Ella Woodward
Courses
Meal
Servings
Prep Time
4-6
15
minutes
Cook Time
60
minutes
Servings
Prep Time
4-6
15
minutes
Cook Time
60
minutes
Ingredients
2
400ml
tins coconut milk
2
400g
tins tomatoes
2-3
cm
piece ginger
peeled and grated
1-2
tsp
chilli flakes
1
large butternut squash
1kg
2
medium aubergines
600g
1
handful
fresh coriander
chopped
1
400g
chickpeas
rinsed and drained
3
tsp
brown miso paste
salt and pepper
Instructions
Preheat oven to 200oC (fan 180oC)
Put coconut milk, tinned tomatoes, grated ginger and chilli into a large pan with salt and pepper and bring to boil
Add the bite sized pieces of squash and aubergine to the pan and allow to cook for around 30 minutes in the oven
After this time, add the coriander, chickpeas and miso and place back in the oven for another 30 minutes or until the squash is soft