Before joining the Royal Family, Meghan Markle used to share regular cooking tips and favourite recipes on her lifestyle blog The Tig.
The former actress is said to have wooed Prince Harry with her cooking skills when they first started dating.
While the Tig was closed ahead of the couple’s fairytale wedding in 2018, a look at the archives reveals some of the sumptuous recipes Meghan shared before becoming a royal.
Apart from the health and fashion tips she shared, Meghan regularly blogged about her travels including a memorable visit to Thailand.
The Duchess shared cook Ella Woodward’s coconut Thai curry recipe in homage to her love for “this soul-satisfying dish”.
“The warmth of a bite of coconut Thai curry, layered with a comforting richness and spike of ginger, does it for me every single time.”
Here’s Ella Woodward’s recipe as originally shared on The Tig.
Ingredients
- 1 cup Brown Basmati Rice
- 1 cup Coconut Milk
- 1 tin Chopped Tomatoes
- 1 tbsp Ginger
- 1 cup Chilli Flakes
- 1 cup Butternut Squash
- 2 Aubergine
- 3 tbsp Chickpeas
- Brown Miso Paste
- Coriander
Instructions
- Preheat the oven to 400°F (convection 350°F).
- Put the coconut milk, canned tomatoes, grated ginger and chili 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 eggplant into bite-size 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 cilantro and chickpeas to the pan with the miso and place the pan back in the oven for 30 minutes.
- This will be 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.
Tig Tip: If you don’t like chickpeas, you can leave these out.
You can also substitute any of the vegetables for other ones you have in the house; cauliflower, zucchini and sweet potatoes are all delicious.
