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Quick Veggie Curry
Ingredients
- tbsp vegetable oil
- 1 large onion, cut into thin wedges
- 3 tbsp Madras curry paste or other flavour
- 400 g can light coconut milk
- 400 g can tomatoes
- 400 g can chickpeas, drained and rinsed
- 300 g green beans, halved diagonally
- 375 g frozen peas and corn
- 3 tbsp chopped fresh coriander, plus extra for garnish
- 250 g Greek-style natural yogurt
- Rice to serve
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