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Ella Chickpea curry

SERVES 4 OR MORE
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.
TOP TIP If you don’t like chickpeas, you can leave these out. You can also substitute any of the veggies – cauliflower, courgettes and sweet potatoes are all delicious.