Cook the rice according to the packet instructions. Meanwhile, divide the broccoli into small florets and cut the courgette and peppers into bite-sized pieces.
Heat the coconut oil in a wok or large saucepan. Fry the curry paste in it briefly until it smells intense.
Stir in the coconut milk until smooth. Add the broccoli, courgette and peppers and bring to the boil once.
Reduce the heat and simmer the curry gently until the veg is soft but still has a slight bite. Finally, season with lime juice.
Roughly chop the coriander. If needed, stir the curry once more and fine-tune the seasoning.
Good to know
A curry like this saves evenings when you want something easy that still tastes really good. It's creamy, spicy and brings lots of colour to the bowl.
Swaps
Rice → cauliflower rice (fewer carbs, more veg); broccoli → green beans (also provide fibre); coriander → parsley (milder, with vitamin K)
Allergens
The curry is vegetarian and usually family-friendly, but can be hot depending on the curry paste; some sensitive people avoid coconut, and in pregnancy the main things are good kitchen hygiene and a suitable level of heat.
