Ingredients
For the Burmese-Style Vegetables
- 3 tbsp vegetable oil
- 3 tbsp xmustard 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 caster sugar
- 2 tbsp 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
- Salt to taste
- 50g oasted cashew nuts
For the Golden Rice
- 225g basmati rice
- 5 cardamom pods
- 3 whole cloves
- 1 cm cinnamon stick
- 1 small bay leaf
- A good pinch saffron
- A good pinch salt
Method
- Add the rice and spices to a large saucepan and cook according to instructions on the packet. Remove the whole spices before serving.
- 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 coconut 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.
- When ready to serve, season the vegetable dish to taste, sprinkle with nuts and serve immediately with the rice.
