
Vegetable Korma with Cauliflower Rice
Korma is a curry dish which is a popular Indian dish that we have made Paleo-friendly in this vegetarian main.
Nutrition Per Portion
- Calories
819
- Carbs
31.5g
- Fat
76.6g
- Fibre
11.3g
- Protein
10.8g
- Sugar
12.5g
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Button Mushrooms
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Brown Onion
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Aubergine
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Green Beans
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Red Capsicum
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Cauliflower
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Vegetable Oil
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Water
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Coconut Milk
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Korma Curry Paste
![]() Button Mushrooms |
![]() Brown Onion |
![]() Aubergine |
![]() Green Beans |
![]() Red Capsicum |
![]() Cauliflower |
![]() Vegetable Oil |
![]() Water |
![]() Coconut Milk |
![]() Korma Curry Paste |
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Step 1
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.
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Step 2
Heat some olive oil in a frying pan over medium-high heat, add the cauliflower and saute until golden brown and softened.
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Step 3
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.
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Step 4
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.
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Step 5
Lower the heat and let it simmer until the vegetables are softened.
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Step 6
Serve the korma curry over the cauliflower rice in serving bowls. Enjoy!
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Ingredients
Button Mushrooms
quatered
Brown Onion
chopped
Aubergine
chopped
Green Beans
trimmed
Red Capsicum
julienne
Cauliflower
finely chopped
Vegetable Oil
3 tablespoons per person
Water
15ml per person
Coconut Milk
Korma Curry Paste
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Reviews (1)
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