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Vegetable Korma with Cauliflower Rice

  • Gluten Free
  • Vegetarian
  • Keto
  • Indian
  • Contains Dairy

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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  • 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.

  • Step 2

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

  • 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.

  • 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.

  • Step 5

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

  • Step 6

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

  • 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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