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Deliciously Ella's Coconut Thai Curry with Chickpeas
Ingredients
  • 2 x 400ml tins coconut milk
  • 2 x 400g tins tomatoes
  • 2 to 3cm piece of fresh ginger, peeled and grated
  • 1 to 2 teaspoons chilli flakes
  • 1 large butternut squash (1kg)
  • 2 medium aubergines (600g)
  • handful of fresh coriander, finely chopped
  • 1 x 400g tin chickpeas, drained
  • 3 teaspoons brown miso paste brown rice, to serve
  • salt and pepper
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