Thai Coconut Curry With Chickpeas


Women's Health |

Ella Woodward’s cookbook, Deliciously Ella, became the fastest-selling debut cookbook of all time! Try her amazing Thai coconut curry recipe… 

What You Need 
2 tins coconut milk
2 tins chopped tomatoes
3cm knob fresh ginger, peeled and grated
1 tsp chilli flakes
Salt and pepper
1kg butternut
2 aubergines
Handful fresh coriander, finely chopped
1 tin chickpeas, drained
1 tbsp miso paste

Method

1/ Preheat oven to 200°C.
2/ Place the coconut milk, tomatoes, ginger and chilli in a large oven-proof saucepan with a sprinkling of salt and pepper and bring to a boil. Add an extra teaspoon of chilli if you like spicy food.
3/ Peel the butternut and cut it and the aubergines into bite-sized pieces. Add them to the coconut-tomato mixture.
4/ Place the saucepan in the oven and cook for 30 minutes.
5/ Remove from the oven, add the coriander, chickpeas and the miso and place the pan back in the oven for a further 30 minutes – the butternut must be soft.
6/ If you’ve got a big group, say 10 people, serve the curry with brown basmati rice.

SERVES 6. Per serving: 1811kJ, 25g fat(21g sat), 50g carbs, 620mg sodium, 13g fibre, 9.3g protein.

READ MORE ON: Dinner Ideas Nutrition Recipes Vegan Vegetarian