Flavorful Lamb Curry with Cauliflower Rice

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and chop the brown onion and finely chop the garlic.

Chop the aubergine and julienne the red capsicum.

Chop the fresh coriander.

Trim the green beans.

Finely chop the cauliflower into a rice like consistency. Alternatively, pulse in a blender.

In a bowl, add the lamb mince and season with the curry powder, salt and pepper, to taste.

Mix through half of the coriander and (using your judgement) around half of the onion into the meatball mixture.

Using your hands, shape the mince mixture into meatball shapes.

In a saucepan, heat half of the olive oil over medium-high heat.

Add the remaining onion and the garlic and sautee until softened.

In a frying pan, heat the remaining olive oil over high heat.

Add the aubergine, capsicum and green beans to the saucepan and continue to cook.

Add the meatballs to the frying pan and fry until lightly browned on the outside.

Add curry paste and stock to the saucepan and stir until the paste has dissolved.

Stir through the chopped tomatoes and lower the heat to a simmer.

Transfer the meatballs from the frying pan to the curry.

Simmer the curry until the vegetables are tender and the meatballs are cooked through.

Add the cauliflower to the now vacant meatball frying pan.

Sautee the cauliflower until golden. Season with salt and pepper to taste.

Stir the coconut milk through the curry.

Distribute the lamb curry among serving bowls.

Serve the cauliflower rice alongside the curry and garnish with the remaining coriander.