Coconut Thai curry with chickpeas
- 2 x 400ml tins lite coconut milk
- 2 x 400g tins tomatoes
- 2–3cm piece fresh ginger, peeled and grated
- 1–2 teaspoons chilli flakes
- 1 large butternut squash (1kg)
- 2 medium eggplantaubergineX (600g)
- handful fresh coriandercilantroX, finely chopped
- 400g tin chickpeagarbanzoXsgarbanzosX, drained
- 3 teaspoons brown miso paste
- brown rice, to serve
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.
Nutrition Info (per serve)
Total fat 13.7g
–Saturated fat 9g
Dietary fibre 11g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like