One 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
- 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.
- 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.
- Add mustard seeds; keep stirring until they begin to pop.
- Add in Korma paste, stir and cook for 1 minute.
- Add the eggplant, stir-fry for 5 minutes
- Add the butternut squash, green beans, rice and 2 tsp salt, mix well.
- Add coconut milk and water. Bring to boil. Reduce heat.
- 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.
- Remove lid; put the spinach leaves on top.
- Cover lid; turn off heat. Let stand for 5 minutes.
- Gently stir in the wilted spinach through the rice.
- Season with additional salt and pepper for taste.
© Copyright 2015 Michael Lam, M.D. All Rights Reserved.