Recipe: Coconut Thai Curry With Chickpeas, Courtesy Of Deliciously Ella
Curry’s always a winner, even when there’s no chips involved
“This was the first recipe I did for my book,” reveals Deliciously Ella. “Chickpeas are so filling and the coconut milk makes the curry wonderfully creamy. Then there’s ginger, chilli flakes, coriander and miso, which really spice it up.
“I love it served with brown rice, but it’s yummy with buckwheat or brown rice pasta too. It keeps really well, so you can make extra portions of it to store in the fridge to fuel you through the week.” So that’s dins dins tonight and lunch tomorrow. Sorted.
Get the Ella edge:
“If you don’t like chickpeas, you can leave them out. Why not substitute them for any other veggies you have in the house? Cauliflower, courgettes and sweet potatoes are great too.”
Coconut Thai Curry with Chickpeas
2 x 400ml tins coconut milk
2 x 400g tins tomatoes
2-3cm piece of fresh ginger, peeled and grated
1-2 teaspoons chilli flakes
1 large butternut squash (1kg)
2 medium aubergines (600g)
handful of fresh coriander, finely chopped
1 x 400g tin chickpeas, drained
3 teaspoons brown miso paste
Brown rice, to serve
Salt and pepper
Preheat the oven to 200°C (fan 180°C).
Put the coconut milk, tinned tomatoes, grated ginger and chilli into a large saucepan with a sprinkling of salt and pepper and allow it to heat until boiling.
As it heats up, peel the squash and cut both the squash and the aubergines into bite-sized pieces. Add these to the coconut and tomato in the pan.
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 and place the pan back in the oven for 30 minutes. It’s ready when the squash is soft.
Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.
Recipe from Deliciously Ella by Ella Woodward, out now, €26.99
Photography: Claire Winfield