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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegetarian Thai curry is the perfect recipe for feeding a crowd and the chickpeas make it extra hearty, keeping you fuller for longer.
1 Heat the oven to 200°C/fan 180°C/gas 6.
2 Put the coconut milk, tinned tomatoes, grated ginger and chilli into a large (ovenproof) saucepan with a sprinkling of black pepper and allow it to heat until boiling.
3 As it heats up, peel the squash and cut both the squash and the eggplants into bite-size pieces. Add these to the coconut and tomato in the pan.
4 Allow the mixture to cook for about 30 minutes in the oven, at which point add the coriander and chickpeas to the pan with the miso. Place the pan back in the oven for 30 minutes. It’s ready when the squash is soft.
5 Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.
You could blend leftover curry into soup, thinned with a little water, for a warming lunch.
Calories 438 cal
Kilojoules 1832.59 kJ
Total fat 13.7 g
Saturated fat 9 g
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