Courgette & 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

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 472
  • fat 29g
  • saturates 17g
  • carbs 33g
  • sugars 10g
  • fibre 8g
  • protein 15g
  • salt 0.5g


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


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

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