Cook the basmati rice in lightly salted water until fluffy and done.
Wash the courgette and broccoli. Cut the courgette into pieces and divide the broccoli into small florets.
Heat a pan and toast the curry paste briefly until fragrant. Then pour in the coconut milk and stir everything into a smooth sauce.
Add the courgette and broccoli to the hot sauce. Let the curry simmer gently until the vegetables are soft but still slightly tender-crisp.
Finally, season the coconut curry to taste once more and stir the sauce well.
Serve the vegetable curry with the basmati rice.
Good to know
A curry like this carries you through the evening without much effort. Warm, creamy and exactly the kind of food that comes to the table without fuss.
Swaps
Basmati rice → brown rice (more fibre and minerals) | courgette → spinach (more folate and vitamin K) | broccoli → cauliflower (similar fibre, milder flavour) | coconut milk → unsweetened cashew cooking cream (a similarly creamy texture)
Allergens
The dish is vegan; depending on the curry paste, it may contain mustard or traces of tree nuts. Season more mildly for children, and in pregnancy make sure the ingredients are hygienically sound and pasteurised.
