lunch
or tea
Serves 4, vegan
For
Burmese-style vegetables
3
tbsps vegetable oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds
1/2 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 cocnut milk
salt to taste
50g roasted cashew nuts
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. Season to taste, sprinkle
with nuts and serve immediately
For the golden rice
225g
basmati rice
5 cardamom pods
3 whole cloves
1 cm cinnamon stick
1 small bay leaf
good pinch saffron
good pinch salt
Simply
add the spices to the rice and cook according to instructions on the
packet. Remove the spices before serving.
© The
Vegetarian Society 2005
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