Tat Soi

Tat soi and chickpea Thai red curry (Serves 4)

Ingredients

  • 1 medium sized onion, diced
  • 2 aubergines, chopped
  • 3 red peppers, chopped
  • 3 Curious cloves of garlic, minced
  • 600g of tat soi, chopped
  • 400g chickpeas
  • 50ml soy sauce
  • 50ml sesame oil
  • 100g Thai red curry paste
  • 800ml coconut milk
  • Salt and pepper, as per taste.

Method

  1. Preheat the oven to 200˚C/180˚C fan/400˚F/Gas mark 6.
  2. Place the aubergines and peppers onto a baking tray and drizzle the soy sauce and sesame oil on top. Mix and roast for 30 minutes, until golden brown.
  3. Meanwhile, cook the garlic and onions until brown in a saucepan, and add the Thai curry paste and coconut milk. Allow to simmer. Add salt and pepper as per taste.
  4. Add in the chickpeas and tat soi and keep on a low heat till the tat soi wilts down.
  5. Cook rice as per instructions on the packet.
  6. Mix the roasted veg into the curry and serve along with the rice.