It was a few years ago now that I found myself in Thailand, half way through a four month trip throughout S.E. Asia and Australia.  Having just left Cambodia, Thailand and Bangkok in particular was a bit of a shock and assault on the senses.  But I soon found my groove and that’s when my love of Thai curries developed.  Having been raised on Indian curries, I was familiar, but Thailand opened my palate to an entirely different profile, a heat and richness like no other, and so began my love affair.

This is a soul satisfying curry for vegetarians and meat eaters alike.  If you find you’re missing the meat, it works great with chicken or any other protein of your choice.

Ingredients

1 large butternut squash
1 large eggplant
1 cup shredded carrots
1 handful fresh cilantro, chopped
2 14 oz. cans light coconut milk
2 14 oz. cans diced tomatoes
1 15oz. can chickpeas
1 tbsp miso paste
1 inch ginger
1-2 tsp red pepper flakes
salt and pepper to taste

Directions

Place the coconut milk, canned tomatoes, grated ginger and chili into a large pot with a sprinkling of salt and pepper and allow them to heat until boiling

As the sauce heats up, peel the squash and cut both the squash and the eggplant into bite-size pieces. Add these to the coconut and tomato in the pot.

Allow the mixture to cook for about 30 minutes on medium heat.  Add the cilantro and chickpeas to the pot with the miso and continue to cook until the squash is soft.

Serve the coconut curry over brown rice or quinoa. Store any leftovers in an airtight container in the fridge or freezer.