Vegetable Curry

By: Dorine Lam, RDN, MS, MPH

Curry prepared with vegetable, packed with anti-oxidantsOne of the ingredients to make korma curry paste is turmeric. Turmeric has been shown to have strong anti-inflammatory properties.


  • 2 cups basmati rice, washed and soaked 30 minutes (see step 1 below)
  • 1 large onion, chopped
  • 6 tbsp oil, olive or coconut oil
  • 1 tbsp black mustard seed
  • 3 tbsp Korma paste (available in Indian market or oriental market)
  • 1 large eggplant, 2cm cubed
  • 3½ cups butternut squash, 2cm cubed
  • 1¾ cup green beans, 2cm pieces
  • 400 ml can coconut milk
  • 600 ml water
  • 2½ cup baby spinach leaves
  • Salt and pepper to taste


  1. Put the basmati rice in a large bowl and cover with cold water. Stir until water becomes cloudy. Drain the water and repeat the process until the water is clear. Soak the rice for 30 minutes.
  2. In a large frying pan, add oil and onions. Cook for 5 minutes in medium high heat or until onion is slightly golden in color.
  3. Add mustard seeds; keep stirring until they begin to pop.
  4. Add in Korma paste, stir and cook for 1 minute.
  5. Add the eggplant, stir-fry for 5 minutes
  6. Add the butternut squash, green beans, rice and 2 tsp salt, mix well.
  7. Add coconut milk and water. Bring to boil. Reduce heat.
  8. Cover and simmer until vegetables and rice is cooked, around 15-18 minutes. If needed add in more water so not to burnt. The rice should not be mushy and clumped together.
  9. Remove lid; put the spinach leaves on top.
  10. Cover lid; turn off heat. Let stand for 5 minutes.
  11. Gently stir in the wilted spinach through the rice.
  12. Season with additional salt and pepper for taste.
  13. Serve.

Serves 8

© Copyright 2015 Michael Lam, M.D. All Rights Reserved.