Original recipe of the week: Burmese vegetable curry

Dreaming of those long hot summers – days in the sun, walks on the beach and exotic food to devour. Sadly we know that summer is a long way away, but we can help you get in the mood: trust us!

Break up your weekend with our delicious curry. Pair it with anything you desire from naan to roti or rice. The combination doesn’t really matter; it’s the spices that will really bring it home.

Burmese Vegetable Curry

Serves: 4

Cooking time: 3 hours

What you will need:

2 cloves of garlic (diced)

2 large white onions (chopped)

25g chopped ginger root

2 lemon grass sticks (bruised)

3 tbsp fish sauce

1 can of coconut milk

1 tbsp ground coriander

1 red chilli (chopped and with seeds)

1 tbsp salt

1 tbsp pepper

2 cups of chopped tomatoes

3 carrots (diced)

2 courgettes (diced)

1 aubergine (diced)

Fresh coriander to serve

Sesame oil

What you need to do:

1. Put the oil in a large wok or frying pan on a high heat. Place the onions in the pan and fry until browned.
2. Next add in the ginger, garlic, chilli, lemon grass and ground coriander. Fry this all together for about three minutes or so, and then add in the vegetables – except the chopped tomatoes.
3. Reduce the heat a little and continue to stir until the vegetables have softened slightly – this should take about five to ten minutes.
4. When ready add in chopped tomatoes, coconut milk, fish sauce, and salt and pepper.
5. Leave to simmer on a low heat for about 1 ½ hours with a lid on, or a piece of foil – for the last ½ hour remove the lid and allow for the liquid to partially reduce.
6. When reduced, remove from the heat, decant into a serving bowl and top it with fresh coriander (and a couple of chopped red chillis if you fancy it), and you are ready to go!

Bethany Stone