ingredients
serves 6
1 large eggplant, about 11 ounce, trimmed
1 large butternut squash, about 1 pound 2 ounce, peeled and deseeded
1/2 pound dwarf green beans, trimmed
3/8 cup vegetable oil
1 large onion, peeled and chopped
1 tbsp black mustard seeds
3 tbsp korma curry paste
3/4 pound basmati rice
salt and pepper
1 1/2 cups coconut milk
8 ounce baby spinach leaves
method
1. Cut the eggplant and butternut squash into 3/4 inch cubes. Slice the green beans into 3/4 inch pieces.
2. Heat the oil in a large pan. Add the onion and cook for about 5 minutes until light golden. Add the mustard seeds and cook, stirring, until they begin to pop. Stir ] in the curry paste and cook for 1 minute.
3. Add the eggplant and cook, stirring, for 5 minutes. Add the butternut squash, beans, rice and 2 tsp salt, mixing well. Pour in the coconut milk and add 1 pint water. Bring to the boil, cover and simmer for 15 - 18 minutes.
4. When the rice and vegetables are cooked, remove the lid and put the spinach leaves on top. Cover and leave off the heat for 5 minutes. Gently stir the wilted spinach through the rice, check the seasoning and Iserve immediately.
