Vegan recipe for Thai Coconut Curry with loads of healthy veggies
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)
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.
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.
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.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate