Vegetable Korma with Cauliflower Rice

Chop the mushrooms into quarters.

Peel and chop the brown onion.

Chop the aubergine.

Trim the green beans and julienne the red capsicum.

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 sautee until golden brown and softened.

In another deep frying pan, heat some oil over medium-high heat.

Add the onion and fry until softened.

Add the green beans and red capsicum and fry until softened.

Add the curry paste and water and stir until dissolved.

Stir through the coconut milk.

Add the mushroom and aubergine.

Lower the heat and simmer until the vegetables are softened.

Distribute the cauliflower rice among serving bowls.

Distribute the korma curry among serving bowls, alongside the cauliflower rice.