Courgette & cauliflower yellow curry

30-60 minutes 4 servings 600 kcal or less mains midweek meal recipes quick summer thai curry thai yellow curry vegetarian curry vegetarian thai

N/A

Source

Ingredients

2 tbsp vegetable oil

2 small onions , finely chopped

2 garlic cloves , crushed

2 tbsp yellow curry paste

400ml can coconut milk

450g cauliflower florets

2 large courgettes , halved and sliced

250g basmati rice

1 red chilli , deseeded and sliced

small pack coriander , leaves only

Method

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.

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.

Meanwhile, cook the rice following pack instructions. Serve in shallow bowls with the curry, topped with the chilli and a scattering of coriander.