A recipe from the Veg Soc
This was fairly easy to make. I omitted the mustard seeds, fennel seeds and whole cloves (as I didn’t have any), used dried coriander instead of fresh, and chopped the cashew nuts (as I was giving it to the kids)
Although I thought it smelt & tasted delicious (it reminded me of this Lentil & Ginger stew), neither of the girls (4 & 1.8) were impressed, so I won’t be making it for them again.
While making it, I did discover that DD2 (1.8) loves eating slices of raw ginger, but DD1 (4) doesn’t.
For the Burmese-Style Vegetables:
- 3 tbsp vegetable oil
- ½ tsp mustard seeds
- ½ tsp sesame seeds
- ½ tsp fennel seeds
- 3 cloves garlic, sliced
- 4cm fresh ginger, very finely sliced
- 1 bunch spring onions, chopped
- 1 tsp castor sugar
- 2 tbsps desiccated coconut
- 2 tbsp fresh coriander
- 225g carrots, sliced diagonally
- 225g green beans
- 150ml light vegetable stock
- 225g frozen peas
- 225g courgettes, cut in half lengthways and sliced
- 300ml coconut milk
- 50g roasted cashew nuts, chopped
For the Spiced Rice:
- 225g basmati rice
- 5 cardamom pods
- 3 whole cloves
- 1 cm cinnamon stick
- 1 small bay leaf
- good pinch saffron
- good pinch salt
- Heat oil in large frying pan or wok. Stir fry seeds for about 20 seconds. Add garlic and fry for another 20 seconds Add ginger and cook for 1 minute.
- Stir in the spring onions, sugar, desiccated cocnut and coriander and mix well.
- Add carrots, beans and stock, bring to the boil and simmer for 5 minutes, stirring occasionally.
- Add peas, courgettes and coconut milk. Simmer for 8-10 minutes until the vegetables are just tender.
- To make the rice simply add the spices to the rice and cook according to instructions on the packet. Remove the spices before serving.
- Sprinkle the vegetables with nuts and serve immediately