Quick Veggie Curry

INGREDIENTS

1	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

INSTRUCTIONS

1.	Heat the oil in a large saucepan over a medium heat and cook the onion for 3mins. Add the curry paste and cook stirring, or 1min. Stir in the coconut milk and cook for a further 2mins.
2.	Add the tomatoes, chickpeas and green beans and cook for 5mins. Stir in the peas and corn for a further 3mins, then stir in the coriander. Serve in bowls with rice and top with yogurt and extra coriander