Coconut Thai curry with chickpeas (vegan)

Thai vegetable curry with butternut

 

A few posts back I mentioned a fantastic new recipe book I had bought for myself. “Deliciously Ella” by Ella Woodward is a must have for your collection if you are following a vegan diet or simply looking for more plant-based inspiration when it comes to your meals. The book is filled with tons of tasty ideas and her recipes are simple and easy to follow  Although I have only had a chance to try a handful of her recipes this simple vegan Thai curry with chickpeas is definitely my favourite so far!

 

Thai vegetable curry with butternut

 

In terms of prep this curry could not be any easier, and with just a handful of ingredients you will have an incredible dinner whipped up in no time! I have made this meal at least four times since December, it is that good! And the recipe makes a good sized batch so I am able to freeze half of it for another day or keep the leftovers for lunches and/or suppers later in the week.

 

Thai vegetable curry with butternut

 

The main veggies in the curry are butternut and aubergine which are then cooked in a coconut tomato sauce. You can also substitute these with other vegetables, Ella suggests cauliflower, sweet potato or courgettes. At home we enjoy this Thai curry with wholesome brown rice (and not forgetting lots of fresh coriander) but you could also serve it with pasta or buckwheat as the book suggests. This is definitely one to try foodies! (P.s. You can check out Ella’s beautiful blog here.)

 

Thai vegetable curry with butternut

 

COCONUT THAI CURRY WITH CHICKPEAS

  • 2 x 400ml tins coconut milk
  • 2 x 400g tins chopped tomatoes
  • 2-3cm piece fresh ginger, peeled and grated
  • 1-2 tsp chilli flakes
  • salt and pepper
  • 1 large butternut squash (1kg), peeled and cubed
  • 2 medium aubergines (600g), cubed
  • handful of fresh coriander, finely chopped
  • 1 x 400g tin chickpeas, drained
  • 3 tsp brown miso paste
  • brown rice to serve
  • fresh coriander to serve (optional)

1.) Preheat your oven to 200ºC. Place the coconut milk, tomatoes, ginger and chilli flakes in a saucepan. Season with salt and pepper and bring to the boil, then remove from the heat.

2.) Place the chopped butternut and aubergine in a large casserole dish. Pour the coconut milk mixture over the vegetables and pop in the oven for 30 minutes.

3.) Take the dish out of the oven and stir in the coriander, chickpeas and miso paste. Return to the oven for a further 30 minutes, or until the butternut is soft and cooked through. Check the seasoning, then serve with brown rice and fresh coriander.

 

6 thoughts on “Coconut Thai curry with chickpeas (vegan)

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