Courgette & cauliflower yellow curry

• vegetable oil↗2 tbsp tbsp
• small onions↗2

  finely chopped

• garlic cloves↗2

  crushed

• yellow curry paste↗2 tbsp tbsp
• can coconut milk↗400ml ml
• cauliflower florets↗450g g
• large courgettes↗2

  halved and sliced

• basmati rice↗250g g
• red chilli↗1

  deseeded and sliced

• coriandersmall pack

  leaves only

Step-by-step instructions

1. 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. 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. 3

   Meanwhile, cook the rice following pack instructions. Serve in shallow bowls with the curry, topped with the chilli and a scattering of coriander.