Courgette & cauliflower yellow curry

Courgette & cauliflower yellow curry

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(8 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This vegetarian Thai curry makes a quick and healthy weeknight dinner - serve with fluffy basmati rice to soak up the coconut milk sauce

Nutrition and extra info

  • curry only
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal472
  • fat29g
  • saturates17g
  • carbs33g
  • sugars10g
  • fibre8g
  • protein15g
  • salt0.5g
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  • 2 tbsp vegetable oil
  • 2 small onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 2 tbsp yellow curry paste
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 450g cauliflower florets
  • 2 large courgettes, halved and sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 250g basmati rice
  • 1 red chilli, deseeded and sliced
  • small pack coriander, leaves only


  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.

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Comments, questions and tips

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14th Nov, 2016
Great quick and easy dinner. Agree with Minoo on the courgettes. I flash fry them separately then stir in to the finished curry. Try adding baby corn and fine green beams or mange tout. Poaching diced skinless chicken thick or breast is a good twist for those who eat meat or a firm white fish. I like all variants
Minoo's picture
20th Jul, 2015
This curry is good for a quick, easy weeknight dinner. I had some Thai red curry paste to use up so put that in rather than yellow paste, which worked well too. Be careful not to overcook- the courgette goes mushy.
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