Burmese vegetable curry ( kaukswe )

Ingredients

• 20 g carrots
• 20 g French beans
• 20 g cauliflower
• 20 g broccoli
• 20 g baby corns
• 20 g mushrooms
• 40 g onion, chopped
• 10 g ginger - garlic paste
• 5 g red chilli paste
• 5 g Madras curry powder
• 50 ml coconut milk
• Salt to taste
• 2 ml lime juice
• 20 g oil
• 200 g steamed noodles ( for serving )

For the garnish:

• Fried onions
• fried garlic
• chopped coriander
• chopped mint
• fried noodles
• chilli oil
• spring onion leaves.

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Preparation

• Cut the carrots and beans in batons, cauliflower and broccoli in florets, mushrooms in quarters and baby corn in diamonds. Boil separately and set aside.
• Heat oil in a pan and add the chopped onions. Saute till translucent.
• Add the ginger - garlic paste, red chilli paste, Madras curry powder and saute well. Mix the vegetables and stir - fry.
• Add coconut milk and allow it to simmer for some time.
• Adjust the seasoning and put in a serving bowl.
• Garnish the curry with the above ingredients and serve with steamed noodles.