Coconut Thai curry with chickpeas

Photographer: HFG staff

This vegetarian Thai curry is the perfect recipe for feeding a crowd and the chickpeas make it extra hearty, keeping you fuller for longer.

Serves: 6

Time to make: 1 hr 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 x 400ml tins lite coconut milk
2 x 400g tins tomatoes
2–3cm piece fresh ginger, peeled and grated
1–2 teaspoons chilli flakes
1 large butternut squash (1kg)
2 medium eggplantaubergineX (600g)
handful fresh coriandercilantroX, finely chopped
400g tin chickpeagarbanzoXsgarbanzosX, drained
3 teaspoons brown miso paste
brown rice, to serve

Instructions

Stay Awake

1 Heat the oven to 200°C/fan 180°C/gas 6.

2 Put the coconut milk, tinned tomatoes, grated ginger and chilli into a large (ovenproof) saucepan with a sprinkling of black pepper and allow it to heat until boiling.

3 As it heats up, peel the squash and cut both the squash and the eggplants into bite-size pieces. Add these to the coconut and tomato in the pan.

4 Allow the mixture to cook for about 30 minutes in the oven, at which point add the coriander and chickpeas to the pan with the miso. Place the pan back in the oven for 30 minutes. It’s ready when the squash is soft.

5 Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.

HFG tip

You could blend leftover curry into soup, thinned with a little water, for a warming lunch.

Nutrition Info (per serve)

Calories 438cal

Kilojoules 1832.59kJ

Protein 13.3g

Total fat 13.7g

–Saturated fat 9g

Carbohydrates 70.6g

–Sugars 14.2g

Dietary fibre 11g

Sodium 118mg

Calcium 128mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.