TODAY’S RECIPE:
Courgette & cauliflower yellow curry
A COLOURFUL dish. SERVES 4.
Ingredients
2 tbsp vegetable oil 2 small onions, finely chopped
2 garlic cloves, crushed 2 tbsp yellow curry paste 400ml can coconut milk 450g/1lb cauliflower florets 2 large courgettes, halved and sliced
250g/9oz basmati rice
Method
1 Heat the oil in a large, deep frying pan and cook the onions for 5 minutes until soft, but not browning. Add the crushed garlic and yellow curry paste and stir for a further 2 minutes.
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 minutes, then remove the lid and continue cooking until the sauce reduces and thickens a little. Season well.
3 Serve with basmati rice cooked to the packet instructions, and garnish with the chilli and coriander.