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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0.0 min
Chop the mushrooms into quarters.
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2.0 min
Peel and chop the brown onion.
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3.0 min
Chop the aubergine.
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5.0 min
Trim the green beans and julienne the red capsicum.
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7.0 min
Grate or finely chop the cauliflower into a rice like consistency.
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8.0 min
Heat some olive oil in a frying pan over medium high heat.
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8.5 min
Add the cauliflower and sautee until golden brown and softened.
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9.0 min
In another deep frying pan, heat some oil over medium-high heat.
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9.5 min
Add the onion and fry until softened.
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11.0 min
Add the green beans and red capsicum and fry until softened.
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14.0 min
Add the curry paste and water and stir until dissolved.
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15.0 min
Stir through the coconut milk.
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16.0 min
Add the mushroom and aubergine.
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16.5 min
Lower the heat and simmer until the vegetables are softened.
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25.0 min
Distribute the cauliflower rice among serving bowls.
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26.0 min
Distribute the korma curry among serving bowls, alongside the cauliflower rice.
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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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