Easy Vegetables Pilaf With Yogurt Sauce - cooking recipe

Ingredients

1/2 bunch spring onions, trimmed and finely sliced
1 None small aubergine, trimmed and roughly diced
1 None courgettes, trimmed and roughly diced
1 None small red pepper, deseeded, and diced
3 sprigs thyme, finely chopped
2 tbsp canola oil
1 tsp curry powder
200 g coconut milk
250 g jasmine rice
2 cloves garlic, peeled
250 g whole milk yogurt
150 g soured cream

Preparation

For the pilaf, heat 1 tbsp oil in a large, deep frying pan. Saute eggplant, zucchini and pepper 3-4 mins. Stir in curry powder, thyme and coconut milk. Cover and simmer 5 mins. Stir in rice, 3 tbsp water and spring onion and season. Cover and simmer 12 mins, or until rice is cooked.
Meanwhile, for the yogurt sauce, heat 1 tbsp oil in a small frying pan and saute garlic. Remove from pan, cool and coarsely chop. Mix yogurt and sour cream together. Add garlic and season. Serve with the pilaf.