This Burmese one bowl meal is the answer to all those woes - what to make for a meal when you are tight on time, but still want a lovely not the run of the mill meal to look forward to! I usually have my pantry stocked with staples such as noodles, coconut milk tins or tetrapacks, and most Indian kitchens would have the array of spices always on hand - turmeric, coriander seeds, poppy seeds, cumin seeds, etc. The curry uses basic vegetables - peas, cauliflower, carrots and green beans. Feel free to replace then per your taste, or omit them completely (which is SS's suggestions for next time around). The original recipe I used didn't include sugar, ginger, chilli or lemongrass, but i found that adding all of these made the curry a lot more balanced and added a great depth of flavour.  Read more...