Quick ‘n easy Burmese Curry

This is one of those easy to make curry dishes that’s surprisingly simple but SO tasty – it’s the right balance of sweet, sour, earthy and creamy plus so very versatile!

If you’re after a gentle spiced dish that introduces your kids to spices then look no further, and it’s easy to make with young chefs too… The ingredients below are just a guide – swap in and out the veggies as you wish. It’s also delicious with a white fish like cod!

Ingredients:

  • 1 Sweet potato
  • 1 Red pepper
  • 1 brown onion
  • Handful of fresh spinach
  • 4-5cm piece of fresh ginger
  • 3-4 cloves of garlic
  • 2 carrots
  • 1 medium courgette
  • 400g tin of chopped tomatoes or passata
  • 400ml tin of coconut milk
  • 2 TBSP ground almonds (optional – this thickens it up, omit if you have a nut allergy or replace with 2 tbsp gram/chickpea flour)
  • 2 tsp turmeric
  • 1 tsp brown sugar or honey
  • 1 lime
  • 1.5 tbsp Fish sauce

Method

Prepare the veg:

  • Peel & cube the potato into 2cm diced chunks
  • Wash, pull off the top of the pepper by pushing it into the middle then pulling it out. Chop into chunks
  • Peel & dice the onion into big chunks
  • Peel & grate the ginger & garlic
  • Wash the carrots and slice into thick semi-rounds
  • Top & tail the courgette, wash and cut into small 1cm chunks
  • Wash the spinach and set aside

Now you’re ready to assemble!

In a heavy bottom casserole pan or lidded saucepan, fry the onion, garlic and ginger in 2 tbsp of cooking oil for 10mins until softened, stirring. Then add the carrot and sweet potato, and cook for a further 10mins with the lid on, stirring occasionally.

Now add the tomatoes, squeeze in the lime juice, turmeric, sugar, 1 tsp salt & the fish sauce. Stir, add enough water to bring the sauce over the top of the vegetables and cover. Boil on low for 10mins.

Add the peppers & courgette, 2 tbsp ground almonds, the coconut milk and cook for a further 20-25mins until the vegetables are slightly softened (not mushy). Stir through the spinach and when it’s wilted into the rest it’s ready to serve!

Dish up with rice, naan bread or quinoa – we like a mixture of brown basmati and quinoa. Yum.

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