Name: Courgette & cauliflower yellow curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Thai
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

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Courgette & cauliflower yellow curry

Courgette & cauliflower yellow curry

Chelsie Collins

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3 out of 5.10 ratingsRate

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

Freezable (curry only)

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, July 2015

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A star rating of 3 out of 5.10 ratings

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