I thought I’d share this recipe for the fastest curry I’ve ever whipped up. It’s delicate, flavoursome, light and best of all, you could have it from farm (or fridge!) to plate in 10 minutes.

Store-bought curry paste isn’t my preference but I’m all for shortcuts in the kitchen and when you’re counting down the minutes until you can unwind after a long day, it’s a shortcut I’m willing to take. Still, it’s not a shortcut I like to take often. Enter my gluten-free, curry paste-free, vegan Thai yellow curry made in just 10 minutes. How? The trick, my friends, is …