(adapted from a Deliciously Ella receipe)
Serves 4
WHAT YOU’LL NEED
1 x Chicken breast per person, cut into bite size chunks
2 x 400ml tins coconut milk
2 x 400g tins chopped tomatoes
2-3cm fresh ginger, peeled and grated
1-2 teaspoons chilli flakes
1 large butternut squash, peel and cut into bite size pieces
2 medium aubergines, cut into bite size pieces
Handful fresh coriander, chopped
1 x 400ml tin chickpeas, drained
2 teaspoons brown miso paste
METHOD
- Pre heat oven 180°
- Put coconut milk, tinned tomatoes, grated ginger and chilli flakes into a large pan with a sprinkling of salt and pepper to season, allow to boil
- Add uncooked chicken, aubergine and butternut squash to the pan
- Allow the mixture to cook for 30 mins in the oven (Lid on)
- Remove from oven add chickpeas, miso paste and coriander
- Return to the oven and cook for 30 mins until squash is soft and chicken cooked through (Lid off)
Serve with brown rice/buckwheat – to be honest this is delicious and filling served on its own
For a vegetarian option omit the chicken