Step 1Place the korma paste into a large, deep, non-stick frying pan and set over a medium heat. Add coconut milk and stir until mixture simmers. Add pumpkin, cover pan with a lid and cook for 10 minutes, stirring often.
Step 2Add beans, mushrooms and vegetable stock to pan; stir to combine. Cover and continue to cook for 5 minutes. Add the chickpeas; cook, uncovered, for 5 minutes, stirring occasionally.
Step 3Meanwhile, place cauliflower rice into a microwave-safe bowl and cover. Microwave on high for 2 minutes. Heat the low-GI rice as per packet directions. Add heated rice to cauliflower; stir to combine. Cover.
Step 4Stir the spinach leaves into the curry until wilted. Garnish with cashews and coriander, and serve with cauliflower and brown rice.