Yellow vegetable curry

Heat the coconut oil in a saucepan and sauté the onion, ginger and garlic until soft.Add the curry paste and green chilli and cook for a further 5 minutes, then add the coconut milk.Add the soya sauce, sugar and rice wine vinegar and bring to a gentle simmer. Add the vegetables and checkthe seasoning. Serve with egg noodles, garnished with coriander.Cook\'s note: If you’re short on time you can use Woolies’ ready-made yellow curry paste instead. The recipe will also work really well with leftover roast veggies, and couscous as a starch if noodles aren’t your thing.Discover more colourful curry recipes here.