Courgette & cauliflower yellow curry
Serves 4
Easy
Prep:
Cook:
This vegetarian Thai curry makes a quick and healthy weeknight dinner - serve with fluffy basmati rice to soak up the coconut milk sauce
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- 2 tbsp vegetable oil
- 2 small onionsfinely chopped
- 2 garlic clovescrushed
- 2 tbsp yellow curry paste
- 400ml can coconut milk
- 450g cauliflower florets
- 2 large courgetteshalved and sliced
- 250g basmati rice
- 1 red chillideseeded and sliced
- small pack corianderleaves only
Nutrition: per serving
- kcal472
- fat29g
- saturates17g
- carbs33g
- sugars10g
- fibre8g
- protein15g
- salt0.5g
Method
step 1
Heat the oil in a large, deep frying pan and cook the onions for 5 mins until soft, but not browning. Add the crushed garlic and yellow curry paste and stir for a further 2 mins.
step 2
Pour in the coconut milk, add half a can of water (using the coconut milk can), and bring to a gentle simmer. Once simmering, add the cauliflower and courgette. Cover and simmer for 10 mins, then remove the lid and continue cooking until the sauce reduces and thickens a little. Season well.
step 3
Meanwhile, cook the rice following pack instructions. Serve in shallow bowls with the curry, topped with the chilli and a scattering of coriander.
