If you know ‘Deliciously Ella’ then you have probably tried this curry but if you haven’t, you need to!! Incredibly easy, warming, comforting and tasty. It’s quite a high carbohydrate, low protein meal so rather than serving with brown rice, as Ella suggests, I like to dish it up with some nice steamed greens such as broccoli and maybe some nice crispy baked kale.
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| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 2 400ml tins coconut milk
- 2 400g tins tomatoes
- 2-3 cm piece ginger peeled and grated
- 1-2 tsp chilli flakes
- 1 large butternut squash 1kg
- 2 medium aubergines 600g
- 1 handful fresh coriander chopped
- 1 400g chickpeas rinsed and drained
- 3 tsp brown miso paste
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 200oC (fan 180oC)
- Put coconut milk, tinned tomatoes, grated ginger and chilli into a large pan with salt and pepper and bring to boil
- Add the bite sized pieces of squash and aubergine to the pan and allow to cook for around 30 minutes in the oven
- After this time, add the coriander, chickpeas and miso and place back in the oven for another 30 minutes or until the squash is soft
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