Courgette & cauliflower yellow curry

Courgette & cauliflower yellow curry

  • Rating: 3 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (curry only)
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal472
fat29g
saturates17g
carbs33g
sugars10g
fibre8g
protein15g
salt0.5g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2015

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    Overall rating

    Rating: 3 out of 5.8 ratings

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