COURGETTE & CAULIFLOWER YELLOW CURRY

Courgette & cauliflower yellow curry image

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

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 472 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium