Just ate a snickers, it was incredible. Anyway enough about that, I was a bit of a latecomer to all this coconut nonsense, I’m still not keen on coconut water (think it tastes a bit jizzy) but coconut milk I’d put in everything if I could… Apart from a cup of tea, tea is no place for a coconut. When I went to Thailand a couple of years ago I became quite scared of coconuts, the locals told me that the most common death on the Island was ‘death by fallen coconut’. I remember thinking that I can’t let a coconut be the thing that kills me, I mean how embarassing! So I spent the rest of the month constantly looking up and walking into trees/beach huts/local children. Didn’t die in the end though so that was good.
I’m little reluctant to call this curry a ‘Thai’ curry as I’m not really sure what constitutes a ‘Thai’ curry, can’t just be coconut milk can it? Whatevs, guess it doesn’t matter does it.
This curry is great, I tend to freeze half of it so there’s plenty for me to eat when I roll in drunk after a night out. Standard.
Butternut &; Coconut Curry
Serves 4 / takes 1 hour 30 minutes / Vegan
1 Can chopped tomatoes
1 Can coconut Milk (I use the light version because I feel fat all time)
1 Can chick peas
1/2 Tsp chilli flakes
Half a packet of original firm tofu chopped into chunks
300g Butternut squash (I buy mine pre-chopped from Sainsbury’s as peeling and chopping squash makes me feel violent… We’ve already discussed this).
1 small aubergine chopped into chunks
Large bunch of Coriander
Knob of ginger
4 Tsp Brown miso paste (optional)
Salt & pepper
1/3 mug brown basmati rice per person
1. If you’re making rice then put it on first. I use brown basmati rice. Pour a 1/3 of a mug of rice per person into a pan and fill with double the amount of cold water. Season with salt, cover and bring to the boil. Once boiling bring it down to a simmer, cover again for around 15 minutes or until the water has absorbed. Take off the heat, cover and leave to one side. The rice will be cooked by the time you finish your curry.
2. Preheat your oven to 200c (180c fan). Pop the chopped tomatoes, coconut milk, miso paste, grated ginger and chilli into a large pot and bring to the boil. It will go a gross pink colour but don’t worry about that. Wash and drain your chickpeas and put to one side. Then add the chopped butternut squash, aubergine and the tofu. Season generously with salt and pepper.
3. Pop the lid on but leave it ajar and cook in the oven for half an hour. Roughly chop the coriander and add it to the curry along with the strained chickpeas. Return to the oven for another half an hour.
4. Once cooked serve it with rice, a sprinkle of fresh coriander and a bit of greek yogurt for those who can’t take the heat.
If you’ve had a go at making my curry or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org