Coconut Thai curry with chickpeas

2 x 400ml tins coconut milk 2 x 400g tins tomatoes 2-3cm (1-1 1/2in) piece fresh ginger, grated 1-2 tsp chilli flakes 1 large butternut squash, chopped into bite-sized pieces 2 medium aubergines, chopped into bite-sized pieces handful fresh coriander, finely chopped 1 x 400g tin chickpeas 3 tsp miso paste brown rice, to serve

A wonderfully creamy coconut curry made all the more flavoursome by the addition of ginger, chilli flakes, coriander and miso. The added chickpeas will keep you satisfied for longer! Food blogger Ella Woodward shares this gorgeous recipe from her new cookbook, Deliciously Ella. Preheat the oven to gas 6, 200°C, fan 180°C. Put the coconut milk, tomatoes, ginger and chilli into a large oven-proof saucepan with a sprinkling of salt and pepper; bring to the boil. Add the squash and aubergine to the pan, then transfer to the oven. Cook for 30 minutes, before adding the coriander, chickpeas and miso. Cook in the oven for a further 30 minutes, or until the squash is soft. Serve with brown rice. Freezing and defrosting guidelines: Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through. Freezing results can vary more with curries containing coconut milk or double cream. They are still fine to eat - both coconut milk and double cream freezes just fine - but they can look a bit grainy.

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