Deliciously Ella's Coconut Thai Curry with Chickpeas
If you haven’t heard of Ella Woodward yet then there’s a good chance you haven’t left your house / read a newspaper / gone online in the last 12 months. Ella is the fresh face of healthy eating and her blog deliciouslyella.com is a goldmine of tasty, nutritious alternatives to some of the naughtier things we eat. If you like this recipe check out her book “Deliciously Ella” on Amazon - it’s a corker!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Brown Basmati Rice
1
Coconut Milk
1
Chopped Tomatoes
1
Ginger
Chilli Flakes
1
Butternut Squash
1
Aubergine
(May contain traces of: Celery)
Chickpeas
Miso Paste
(Contains: Soya)
3
Coriander
Utensils
Cooking Instructions and Tips
To dismantle your butternut squash chop it in half widthways to separate the top from the bulb at the bottom. Put the flat part of each half on the chopping board then chop downwards to remove the skin. Chop the bulb in half widthways and remove the seeds with a spoon. Finally chop the squash into 2cm cubes.
Preheat the oven to 200 degrees and boil a large pot of water with ½ tsp of salt. Put the coconut milk, tinned tomatoes, grated ginger and chilli flakes into a large saucepan on medium heat with a sprinkle of salt and pepper. Bring it up to a gentle bubble. Tip: Use less chilli if you like it mild.
Chop the aubergine in half lengthways, then slice each half lengthways into around 6 strips. Now turn the strips widthways and chop into roughly 2cm cubes.
Rinse the brown rice under running water for 30 seconds then put the rice in the boiling water and cook on high heat for around 25 mins before draining.
Add the squash, aubergine and chickpeas into the coconut mixture, give it a stir and put a lid on for 10 mins on medium-low heat.
Stir through the miso paste then transfer the whole mixture to the oven (use an oven-proof dish if your pot cannot go in the oven) without a lid and cook for a further 20 mins.
Lastly stir through some chopped coriander before serving with your rice.
Explore Similar Recipes
