Deliciously Ella's Coconut Thai Curry with Chickpeas

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 six 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.