Coconut Thai Curry with Aubergine, Butternut Squash & Chickpeas


This is by far my favourite meal at the moment. It is absolutely heavenly. It’s from Deliciously Ella’s cookbook, which my Mum makes a lot. However, since I was having ever-so-slight withdrawal symptoms, I just had to make it for myself! The combination of the creamy coconut milk, aubergines and butternut squash makes for a really melt-in-your-mouth kind of dish and the ginger adds a lovely warming kick. Plus, the chickpeas transform it into a hearty and filling meal. I always find myself coming back for seconds!


Ella’s recipe:

(serves 4)

  • 2 x 400ml tins coconut milk
  • 2 x 400g tins chopped tomatoes
  • 2cm-3cm (about 1in) piece of fresh ginger, peeled and grated
  • 1-2 teaspoons chilli flakes
  • 1 large butternut squash, about 1kg (2¼ lb)
  • 2 medium aubergines, about 600g (22oz) total
  • 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 200C (fan 180C), gas mark 6.
  •  Put the coconut milk, tinned tomatoes, grated ginger and chilli in a large lidded ovenproof pot or casserole with a sprinkling of salt and pepper and allow it to heat on the hob 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 pot.
  •  Put the lid on the pot and allow the mixture to cook for about 30 minutes in the oven, at which point add the coriander and chickpeas along 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.

Since I was only cooking for myself, I halved the recipe, but added two tins of coconut milk to make it extra saucy. (Oo er). I left out the brown miso paste as I couldn’t find any to buy, and I also left out the coriander (except for the smallest sprinkling on top) as I generally hate the stuff! I’d definitely suggest this as an amazing meal for all you veggies and vegans out there- even meat eaters too! So much love for Ella for making this delightful dish.



6 thoughts on “Coconut Thai Curry with Aubergine, Butternut Squash & Chickpeas

  1. immimarsh

    Reblogged this on IMMI and commented:

    With the Winter months rolling in and the temperature having dropped drastically as of late (AKA the time of year when I have to sit in my car for a good ten minutes for the ice to defrost) this is definitely my favourite warming go-to dinner at the moment!

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