Vegetable Korma with Cauliflower Rice

Begin by preparing your ingredients: chop the mushrooms into quarters, peel and chop the brown onion, and chop the aubergine. Also, trim the green beans and julienne the red capsicum. Then, grate or finely chop the cauliflower into a rice-like consistency.

Heat some olive oil in a frying pan over medium-high heat, add the cauliflower and saute until golden brown and softened.

In another deep frying pan, heat some oil over medium-high heat. Add the onion and saute until softened. Add the green beans and red capsicum and continue to saute until softened.

Stir in the curry paste and water, dissolving the paste in the water. Stir through the coconut milk next. Then, add the mushroom and aubergine.

Lower the heat and let it simmer until the vegetables are softened.

Serve the korma curry over the cauliflower rice in serving bowls. Enjoy!