By 11:25 , , ,

Recipe number 3 from the Deliciously Ella cookbook and it really is a delicious one! It is getting to Summer time but it's always curry season to me :) The coconut made it really creamy and the chili gave it a great kick. All around tasty and enjoyable, it's definitely one for my recipe keeper! And it was actually pretty simple to prepare.


  • 2 x 400ml tins coconut milk
  • 2 x 400ml tins chopped tomatoes
  • 2-3 piece fresh ginger - peeled and grated
  • 1-2 tsp chilli flakes
  • 1 large butternut squash (or 1kg of other vegetables - I used cauliflower)
  • 2 medium aubergine (600g)
  • handful of fresh corriander, finely chopped
  • 1 x 400ml tin chickpeas, drained
  • 3 tsp brown miso paste
  • brown rice to serve
  • salt and pepper

  1. Preheat the oven to 200 degrees c
  2. Pour coconut milk, tomatoes, ginger, and chili into a (very) large saucepan and add the salt and pepper. Heat this until boiling. 
  3. While it heats, Chop the veggies into bite-sized pieces and add to the pan. 
  4. Cook the mixture for 30 minutes in the oven, then add the coriander , miso, and chickpeas to the pan and place back in the oven for 30 minutes. 
  5. Serve with brown rice 

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  1. Looks and sounds awesome. Lovely pictures and especially lovely bowls :)