The most popular vegetable for meat alternatives right now seems to be cauliflower. Since it takes flavor nicely, it was definitely our first option when making this straightforward korma curry.


  • Prep Time : 5 – 10 minutes
  • Cook Time : 10 – 15 minutes
  • Total Minutes : 15 – 25 minutes
  • Servings: 2 – 3  Servings 
  • CALORIES: Approximately 520 to 530 kcal


  • 200g cauliflower
  • 1 small onion
  • ½ small carrot
  • 10 sprays sunflower oil
  • 2 tbsp korma paste
  • 80g green beans
  • 40g peas
  • 1 can coconut milk, reduced fat
  • 1 pack white rice


  1. The cauliflower should be cut into florets. Slice the carrot and onion.Till the cauliflower is tender, steam or boil it.
  2. Heat the oil in a big pan, then add the onion and carrots and cook until the onions are tender. The korma paste should be added, stirred, and heated until it loosens and covers everything in the pan.
  3. Stir thoroughly after adding the coconut milk and the green beans, cauliflower, and peas. After bringing to a boil, lower the heat and simmer for 10 minutes.
  4. When you have five minutes left until serving, microwave the rice as directed on the package.

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