Melt a generous tablespoon of coconut oil in a medium saucepan over a low/medium heat. Finely dice the onion and thinly slice the garlic. Add the onion and garlic to the saucepan with the melted oil. Sweat gently for 2-3 minutes until tender and fragrant.
Wipe the mushrooms clean and thinly slice them. Add the mushrooms to the saucepan and stir to combine. Pan fry until browned all over.
Add the curry powder, turmeric, salt, pepper and tomato paste to the saucepan. Stir well to combine. Cook gently for a minute to heat the spices through.
Add the coconut cream and vegetable stock to the saucepan. Stir well to combine, melting the coconut cream. Simmer the sauce for 6-7 minutes until piping hot through, thick and creamy.
While the sauce is cooking, you can prepare the rice. Add the cauliflower rice to a small saucepan with a tablespoon of water. Season with a pinch of salt and pepper. Stir fry the rice over a medium heat for 2-3 minutes or until piping hot through.
Divide the rice between 2 serving bowls. Spoon the mushroom curry over the rice. Roughly chop the cilantro and scatter over the curry to serve.