Easy Vegetables Pilaf With Yogurt Sauce

• 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

1. 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.
2. 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.

spring onions, aubergine, courgettes, red pepper, thyme, canola oil, curry powder, coconut milk, jasmine rice, garlic, milk yogurt, soured cream

Taken from recipes-plus.com/api/v2.0/recipes/28706 (may not work)