Courgette and cauliflower yellow curry

Courgette and cauliflower yellow curry

Courgette & cauliflower yellow curry

This vegetarian Thai curry makes a quick and healthy weeknight dinner - serve with fluffy basmati rice to soak up the coconut milk sauce

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 472
  • Carbohydrates 33
  • Saturated Fat 17
  • Sugar 10
  • Protein 15
  • Fat 29
  • Fiber 8
  • Salt 0.5

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

  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.

  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.

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