Coconut Thai Curry with Aubergine, Butternut Squash & Chickpeas

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!

IMMI

IMG_8332

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!

IMG_8334

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…

View original post 230 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s