Mushroom korma curry with cauliflower rice 

This easy curry is the perfect low carb vegetarian supper. Ready in under 20 minutes 


Serves 2

30ml coconut oil

1 red onion, chopped

5ml chopped garlic 

5ml grated fresh ginger

500g button mushrooms

15-20ml korma paste

250ml vegetable stock 

Salt and pepper

10ml cornflour mixed with a little water

60ml plain yoghurt

Chopped coriander 

1 small head of cauliflower 

30ml coconut oil

Heat the coconut oil in a frying pan and fry the onion, garlic and ginger. Add the mushrooms and fry for 5-10 minuted until starting to soften . Stir in the korma paste. Cook for a minute. Season. Add the stock and simmer for 10 minutes. Stir in the cornflour mixture . Bring to the boil until thickened . Stir in the yoghurt and serve sprinkled with coriander . 

Blitz the cauliflower in a processor until the texture of rice . Heat the coconut oil in a frying pan and add the cauliflower . Fry for a few minutes. Season to taste and serve with curry . 

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