2 tbsp vegetable oil
2 small onions, finely chopped
2 garlic cloves, crushed
2 tbsp yellow curry paste
400 ml can coconut milk
450 g cauliflower florets
2 large zucchini, halved and sliced
250 g basmati rice
1 red chilli, deseeded and sliced
1 small bunch coriander, leaves only
- 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 zucchini. 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.