Coconut Thai Curry with Chickpeas
This Coconut Thai Curry was the first recipe I did for this book and it’s still one of my favourites! The coconut milk makes it wonderfully creamy, while the ginger, chilli flakes, coriander and miso add a fantastic array of different flavours. The chickpeas make it really hearty too, so it’s amazingly filling. I love it served with brown rice, but it’s delicious with buckwheat too or brown rice pasta. It keeps really well, so you can make extra portions of it to store in the fridge to fuel you through the week.
Serves 4
2 x 400ml tins coconut milk
2 x 400g tins tomatoes

2-3cm piece of fresh ginger, peeled and grated

1-2 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
Preheat the oven to 200°C (fan 180°C).
Put the coconut milk, tinned tomatoes, grated ginger and chilli into a large saucepan with a sprinkling of salt and pepper and allow it to heat 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 pan.
Allow the mixture to cook for about 30 minutes in the oven, at which point add the coriander and chickpeas to the pan 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
If you don’t like chickpeas, you can leave these out. You can also substitute any of the veggies for other ones you have in the house; cauliflower, courgettes and sweet potatoes are all delicious.
Banana Ice Cream
One-ingredient banana ice cream is the most magical recipe I’ve ever created. Honestly, the first time I made it I was dancing around my kitchen, literally, singing with happiness because this really does taste identical to ice cream. In fact, it may even be more delicious as it has a smoother, creamier texture. I know it’s hard to believe that frozen bananas can make ice cream without even having to use an ice-cream maker, but trust me on this one – you’ll love it! I love making the classic version, but you can spice it up too and add frozen berries to make a berry flavour, or dates and almond butter to make a caramel version.
Serves 4
For the classic version
8 very ripe large bananas (1.3kg)
For the berry version
½ mug frozen blueberries or mixed frozen berries (100g)
For the caramel version
12 Medjool dates, pitted
5 tablespoons almond butter
- Peel the bananas, then chop them into thin slices.
- Place the slices in a bowl in the freezer for at least 6 hours.
- Once you’re ready to make your ice cream, remove the banana slices from the freezer and allow them to warm up for 5 minutes or so.
- Place the slices in a food processor and blend for a minute or two, until the mix is totally smooth and delicious. At this point, add the frozen berries or dates and almond butter if you’re using them and blend.
Top tip
Let your bananas go really over-ripe before you freeze them – it’ll make the ice cream much smoother. This is a great way to use up old bananas too as they can stay frozen for weeks, so they’ll be waiting for you when the ice cream cravings strike!
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