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Eating veggie » Recipes » Burmese-Style Vegetable curry with Golden Rice

Burmese-Style Vegetable curry with Golden Rice

Prep time 15 mins, cook time 21 mins

Serves 4

Vegan, Egg-Free, Gluten-Free, Wheat-Free, Dairy-Free


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 caster 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
  • Salt to taste
  • 50g roasted 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


  1. 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.
  2. Stir in the spring onions, sugar, desiccated cocnut and coriander and mix well.
  3. Add carrots, beans and stock, bring to the boil and simmer for 5 minutes, stirring occasionally.
  4. Add peas, courgettes and coconut milk. Simmer for 8-10 minutes until the vegetables are just tender.
  5. While the vegetables are cooking make the rice. Add the rice and spices to a large saucepan and cook according to instructions on the packet. Remove the whole spices before serving.
  6. When ready to serve, season the vegetable dish to taste, sprinkle with nuts and serve immediately with the rice.

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