Name: Courgette & Cauliflower Yellow Curry Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 2 courgettes (zucchini), sliced; 1 medium-sized cauliflower, cut into florets; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 thumb-sized piece of ginger, grated; 1 tablespoon of yellow curry paste; 1 can of coconut milk; 2 tablespoons of vegetable oil; 1 tablespoon of soy sauce; 1 tablespoon of lime juice; Fresh cilantro, chopped (for garnish); Cooked rice or naan bread, for serving

Courgette & Cauliflower Yellow Curry Recipe

Vilma Zeng Modified: August 29, 2024

Photos of Courgette & Cauliflower Yellow Curry Recipe

How To Make Courgette & Cauliflower Yellow Curry

Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

2 courgettes (zucchini), sliced
1 medium-sized cauliflower, cut into florets
1 onion, finely chopped
3 cloves of garlic, minced
1 thumb-sized piece of ginger, grated
1 tablespoon of yellow curry paste
1 can of coconut milk
2 tablespoons of vegetable oil
1 tablespoon of soy sauce
1 tablespoon of lime juice
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread, for serving

Instructions

Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook for about 2 minutes until the onion becomes translucent.
Add the yellow curry paste to the pan and stir well to coat the onions and spices. Cook for another 2 minutes to release the flavors.
Add the sliced courgettes and cauliflower florets to the pan. Stir well to coat the vegetables with the curry paste.
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer and reduce the heat to low. Cover the pan and let it cook for 25-30 minutes, or until the vegetables are tender.
Stir in the soy sauce and lime juice. Adjust the seasoning according to your taste.
Serve the curry hot, garnished with fresh cilantro. Serve with cooked rice or naan bread.