Zucchini & cauliflower yellow curry Recipe

Zucchini & cauliflower yellow curry

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

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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

Ingredients

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.