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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.

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Nutrition Per Serving

  • Calories 819
  • Carbs 31.5g
  • Fat 76.6g
  • Fibre 11.3g
  • Protein 10.8g
  • Sugar 12.5g

Reviews

5.0
1 reviews

    Follow the recipe steps below or

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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!

Button Mushrooms
Button Mushrooms
quatered
100.00 Grams
Brown Onion
Brown Onion
chopped
1.00 Whole
Aubergine
Aubergine
chopped
1.00 Small
Green Beans
Green Beans
trimmed
50.00 Grams
Red Capsicum
Red Capsicum
julienne
1.00 Whole
Cauliflower
Cauliflower
finely chopped
200.00 Grams
Vegetable Oil
Vegetable Oil
3 tablespoons per person
3.00 Tablespoons
Water
Water
15ml per person
15.00 Millilitres
Coconut Milk
Coconut Milk
100.00 Millilitres
Korma Curry Paste
Korma Curry Paste
40.00 Grams

Reviews

5.0
1 reviews

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