½ tsp Vegetable oil
2 cloves crushed garlic
1 Medium onion – chopped
1 tsp Cumin Seeds
1 – 2 tsp Thai red curry paste
¾ cup Water
200 g Cauliflower florets
150 g Courgettes – sliced
125 g Red pepper – chopped
½ cup Plain unsweetened low fat yoghurt
2 tsp Cornflour
1 tsp Brown sugar
1 tsp Fish sauce
Salt to taste
METHOD
• Heat oil in heavy based pot then add garlic, onion and cumin seeds
• Gently sauté until onions soften
• Add curry paste and cook for 1 minute, stirring
• Add water then cauliflower florets
• Simmer for 1 minute with lid on pot
• Add courgettes and pepper. Stir and simmer for another 1 – 2 minutes. Vegetables should be just tender
• Combine yoghurt and cornflour, mix well
• Add to vegetables along with sugar, fish sauce and salt
• Cook for another 1 – 2 minutes until thickened
• Serve warm
