Coconut Thai Curry with Chickpeas

This is one of our most recent reipes from Deliciously Ella and

This is one of our most recent reipes from Deliciously Ella and it most definitely does not disappoint! The base of the recipe uses our two favourite ingredients for a quick meal .. tinned tomatoes and tinned coconut milk. The taste of this dish is delicious and the effort is minimal .. new favourite!


Recipe: Serves 4



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:

Ellen recommends, if you don’t like chickpeas, you can leave these out. Equally, if you don’t have them add in any beans that you do have!

You can also substitute any of the veggies – cauliflower, courgettes and sweet potatoes are all delicious. We like to make it with sweet potato rather than butternut squash because we find it faster and easier to prepare!

We also leave out or reduce the chilli flakes – totally personal to your family – our kids don’t like food too spicy!

We use Tamari / Soy Sauce if we don’t have miso paste.



** Image and recipe courtesty of ‘Deliciously Ella’ by Ella Woodward

The Family Edit & Co. 

We’re privileged to have so many wonderful Families, Businesses and Experts share their passion and knowledge on so many topics of Family Life.

From Day Trips to Supports, Activities to Books and lots more! 

Join our Mailing List

Related Articles

Easter, Recipes

Mini Egg Cornflake Bars

Easter is a wonderful time to get the kids involved in some goto-post

Halloween, Recipes

Spiced Pumpkin Seed Butter

Orla McAndrew, Zero Waste Caterer @orla_mcandrew_food has very kindly shared three fabulous goto-post

Halloween, Recipes

Pumpkin Seed Pesto

Orla McAndrew is a Cork based Award Winning Caterer who shares fabulous goto-post


Apple and Blackberry Crumble

This is the ideal time of year to add Apple and Blackberry goto-post


Gluten Free Brownies

Niamh @a_glutenfree_mummy very kindly shared this Gluten Free Brownie recipe which she goto-post


Gluten Free Fish Fingers

We’ve had requests for some Family Friendly Recipes that are Gluten Free, goto-post

Patrick's Day, Recipes

Beef and Guinness Stew

With Saint Patrick’s Day being tomorrow, we wanted to share one of goto-post

Patrick's Day, Recipes

Patrick’s Day Sharing Boards

We are major fans of Sharing Boards in our house! Whether for goto-post

Thanks so much for signing up!

Sign up for our Family Newsletter

Receive exclusive content, seasonal activities and read about family favourite places to go & things to do.

Thanks so much for signing up!