Coconut Thai Curry with Chickpeas

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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Coconut Thai Curry with Chickpeas
From 'Deliciously Ella' by Ella Woodward
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Courses Meal
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Ingredients
Courses Meal
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200oC (fan 180oC)
  2. Put coconut milk, tinned tomatoes, grated ginger and chilli into a large pan with salt and pepper and bring to boil
  3. Add the bite sized pieces of squash and aubergine to the pan and allow to cook for around 30 minutes in the oven
  4. 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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