How to master Meghan Markle's coconut curry at home

Ingredients

• 1 cup of brown Basmati rice (cooked)
• 1 cup of coconut milk
• 1 can of chopped tomatoes
• 1 tbsp of ginger (grated)
• 1 cup of chili flakes
• 1 cup of butternut squash
• 2 whole eggplants
• 3 tbsp of chickpeas
• Brown miso paste
• Coriander

Instructions

1. Preheat an oven to 205°C.
2. Add the coconut milk, canned tomatoes, grated ginger, and chili flakes to a large saucepan with a sprinkling of salt and pepper. Allow it to heat up and come to a boil.
3. While the pan heats up, chop the butternut squash and eggplants into bite-size pieces.
4. Add the squash and eggplant to the saucepan.
5. Once the mixture comes to a boil, remove from the heat and put it in the oven. Cook in the oven for 30 minutes.
6. After 30 minutes, add the miso paste, chickpeas, and cilantro to the pan and cook for a further 30 minutes. The squash should be soft once done.
7. Serve the coconut curry with the brown Basmati rice.

Recipe Notes

You can also substitute any of the vegetables for other ones you have available, such as cauliflower, zucchini, or sweet potato. You may also choose to omit the chickpeas if you like. For extra protein, add chicken, shrimp or any fish of your choice.

Recipe by

Ella Woodward