Burmese food is an enticing combination of unique tastes and varied influences. The Burmese vegan coconut curry recipe is one such option; it’s a colorful and flavorful curry with a variety of veggies and fragrant spices simmering in a thick and creamy sauce made from coconut milk. Burmese food has a wide range of delicious options for different diets. Here, we’ll show you how to make a true Burmese vegan coconut curry recipe from scratch, so you can bring the exotic tastes of Burma into your own home.
To start making the Burmese vegan coconut curry recipe, chop up all of the veggies you’ll need. Choose from a wide choice of fresh veggies including bell peppers, eggplant, zucchini, and cauliflower for a tasty and nutritious meal. The veggies should be washed, chopped, and left aside while the rest of the meal is being made.
A curry’s thick and fragrant base is the key to its deliciousness. To make the foundation for your Burmese vegan coconut curry recipe, mash or grind together garlic, ginger, shallots, lemongrass, and dried red chilies. The components should be blended into a homogeneous paste. This paste will elevate your vegan curry to the next level.
Now that you have your paste made, you can start layering in the other ingredients for your Burmese vegan coconut curry recipe. Put the paste and oil in a big saucepan or Dutch oven and cook it over medium heat. Keep stirring the paste while it cooks for a few minutes to ensure even browning and a pleasant aroma. Cook for an extra minute to properly develop the flavors of spices like turmeric and curry powder.
Want more ideas to round-out your Myanmar (Burmese) Recipe Box?
A lot of great options are in these posts!
Put the paste in a saucepan and add the chopped veggies, stirring to coat everything evenly. Let the veggies a few minutes to cook in the paste and spices to fully absorb the flavors. Coconut milk and vegetable stock should be added and the dish should be brought to a simmer once they are added. Season the veggies to taste with salt, pepper, lime juice, or soy sauce and cook them until they are soft but still have some bite to them.
Add a plant-based protein source, such tofu or chickpeas, to your Burmese vegan coconut curry recipe to boost its nutritional content and texture. If you’d like to include tofu in your curry, cube it and add it at the end of cooking; this will give the tofu time to soften in the sauce and soak up the spices. Drain and rinse the chickpeas before adding them and the other veggies to the curry.
A good handful of chopped fresh cilantro, basil, or mint may be added as a finishing touch to the curry before serving. The meal will be more well-rounded and brightened by this infusion of brightness and freshness.
With this Burmese vegan coconut curry recipe, you may serve steaming jasmine rice, coconut rice, or even flatbreads like naan or roti for the finest experience. Garnish the curry to taste with more fresh herbs, roasted cashews, or a splash of coconut cream and serve in separate bowls.
Delicious and filling, this Burmese vegan coconut curry recipe showcases the wide variety of flavors found in Myanmar’s cuisine. If you follow this recipe to a ‘T’, you’ll be able to serve your family and friends a delicious vegan meal that tastes just like the one served at your favorite restaurant.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love The Burmese Vegan Coconut Curry Recipe
1. Rich and Creamy Flavor: The Burmese vegan coconut curry recipe is a fan favorite, and for good reason: it has a luxuriously creamy texture and taste. This recipe is both soothing and nutritious because to the incorporation of coconut milk, spices, and veggies. To soak up the rich and creamy curry sauce, all you need is some rice or bread.
2. Versatile: The Burmese vegan coconut curry recipe is incredibly versatile, which is another reason why it’s so popular. You can use a variety of vegetables, such as sweet potatoes, carrots, and spinach, and adjust the spice level to suit your taste. You can also add tofu or chickpeas to the curry to increase the protein content and make it a more substantial meal.
3. Healthy and Nutritious: The dish’s popularity stems, in part, from its healthy and nutritious nature. Vegetables, coconut milk, and spices are just a few of the wholesome, fresh ingredients that go into making this curry. Vitamins and minerals may be found in abundance in vegetables, and the coconut milk contains lipids that are good for the heart. It’s also a great option for those who avoid animal products, gluten, and dairy.
The Burmese Vegan Coconut Curry Recipe is, all in all, a delicious and healthy meal that can be prepared for any event. This dish may serve as either a warm and satisfying lunch on a chilly day or a wholesome and satisfying evening. Many people turn to this dish since it is simple to prepare, can be used in a variety of ways, and has an abundance of taste.
How To Make Our Burmese Vegan Coconut Curry Recipe
Ingredients: (8 Servings)
2 cans of coconut milk
1 onion, chopped
3 cloves of garlic, minced
2 tsp of ginger, minced
2 tbsp of vegetable oil
2 tbsp of curry powder
1 tbsp of turmeric powder
1 tbsp of cumin powder
1 tsp of coriander powder
1 tsp of paprika
1 tsp of salt
1/2 tsp of black pepper
4 cups of mixed vegetables (such as sweet potatoes, carrots, green beans, and bell peppers)
1 cup of vegetable broth
2 tbsp of cornstarch
1 tbsp of water
Optional: fresh cilantro, chopped for garnish
Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and minced ginger to the pot and cook for 2-3 minutes until the onion is translucent.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, paprika, salt, and black pepper to the pot and stir well to combine with the onion mixture. Cook for another 1-2 minutes until fragrant.
4. Add the mixed vegetables to the pot and stir well to coat with the spice mixture. Cook for 5-7 minutes until the vegetables start to soften.
5. Pour in the coconut milk and vegetable broth and stir well to combine with the vegetable mixture.
6. Bring the curry to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the vegetables are tender.
7. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the curry and stir well to thicken the sauce.
8. Serve the Burmese Vegan Coconut Curry hot with rice or bread and garnish with fresh cilantro if desired.
Nutritional Information For The Burmese Vegan Coconut Curry Recipe
Calories: 275
Carbohydrates: 21g
Protein: 4g
Fat: 22g
Saturated Fat: 17g
Cholesterol: 0mg
Sodium: 435mg
Potassium: 500mg
Fiber: 4g
Sugar: 6g
Prep Time: 15 minutes
Cooking Time: 35 minutes
Pots, Pans, and Cooking Equipment Needed for The Burmese Vegan Coconut Curry Recipe
Large pot or Dutch oven
Wooden spoon or spatula
Cutting board
Chef’s knife
Measuring cups and spoons
Best Way to Store Leftovers From The Burmese Vegan Coconut Curry Recipe
To store the leftovers of Burmese Vegan Coconut Curry, let it cool down to room temperature, and then transfer it to an airtight container. Keep it in the refrigerator for up to 4 days. When you want to reheat it, you can do so in a pot over medium-low heat or in the microwave for 1-2 minutes until heated through.
Substitutions For The Burmese Vegan Coconut Curry Recipe
Vegetables: You can use any vegetables you have on hand or that are in season. Some options include sweet potato, eggplant, zucchini, cauliflower, and bell peppers.
Spices: You can substitute the individual spices used in the recipe with a pre-made curry powder blend.
Coconut milk: If you don’t have coconut milk, you can use almond milk or cashew milk.
Substitutions for a Vegetarian Version of The Burmese Vegan Coconut Curry Recipe
The Burmese Vegan Coconut Curry recipe is already vegetarian, so no substitutions are necessary.
Tips and Tricks for Easier Creation
Use pre-cut vegetables or frozen vegetables to save time on prep.
Make a big batch of the curry paste and store it in the refrigerator for later use.
Use canned coconut milk for convenience.
Add more or less curry paste and chili flakes to adjust the spiciness level to your preference.
If the curry is too thick, add a little water or vegetable broth to thin it out.
Side Dishes and Desserts For The Burmese Vegan Coconut Curry Recipe
Steamed rice or quinoa
Naan bread or pita bread
Roasted vegetables
Side salad with a light dressing
Pickled vegetables
How To Serve The Burmese Vegan Coconut Curry Recipe
To serve the Burmese Vegan Coconut Curry, ladle it into bowls and top with fresh cilantro and lime wedges. Serve with steamed rice or quinoa and naan bread or pita bread.
FAQs About The Burmese Vegan Coconut Curry Recipe
Can I make this Burmese Vegan Coconut Curry Recipe ahead of time?
Yes, you can make this Burmese Vegan Coconut Curry ahead of time and store it in the refrigerator for up to 3 days.
Can I Freeze the Leftovers from the Burmese Vegan Coconut Curry Recipe?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Can I Use Other Vegetables in this Burmese Vegan Coconut Curry Recipe?
Yes, you can use other vegetables of your choice. However, make sure to adjust the cooking time accordingly.
Is this Burmese Vegan Coconut Curry Recipe Spicy?
Yes, this Burmese Vegan Coconut Curry is typically spicy due to the use of chili peppers. However, you can adjust the spiciness level by using fewer chili peppers or adding more coconut milk.
Can I Make this Burmese Vegan Coconut Curry Recipe Without Oil?
Yes, you can make this recipe without oil by sautéing the onions and garlic in a little bit of vegetable broth or water.
Final Thoughts
Of the many vegan dishes I’ve tried, the Burmese vegan coconut curry recipe has quickly risen to the top of my favorites list. The fresh veggies, mild spices, and rich coconut milk in this recipe make for a scrumptious and filling main course.
The Burmese vegan coconut curry recipe’s ease of preparation is one of its many selling points for me. Both the materials and the method of preparation are simple. With this recipe, even a novice chef may make a satisfying and delicious supper.
The adaptability of the Burmese vegan coconut curry recipe is perhaps another of its many charms. Use whatever veggies you have on hand or are in season for this dish, from potatoes and carrots to green beans. Chickpeas, when added, provide an excellent amount of protein and complete out the dish.
The unique selling point of the Burmese vegan coconut curry recipe is the explosion of flavor. An ideal harmony between the warming spices and the richness of the coconut milk is achieved. In addition, the spice from the chili peppers is well balanced.
In conclusion, the Burmese vegan coconut curry recipe is an absolute must-try for all vegan food lovers. It’s a dish you’ll want to make again and again because to its ease of preparation, adaptability, and mouthwatering results.
Burmese Vegan Coconut Curry
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and Chef's knife
- Measuring cups and spoons
Ingredients
- 2 cans coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tsp ginger, minced
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 4 cups mixed vegetables (such as sweet potatoes, carrots, green beans, and bell peppers)
- 1 cup vegetable broth
- 2 tbsp cornstarch
- 1 tbsp water
- Optional: fresh cilantro, chopped for garnish
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, minced garlic, and minced ginger to the pot and cook for 2-3 minutes until the onion is translucent.
- Add the curry powder, turmeric powder, cumin powder, coriander powder, paprika, salt, and black pepper to the pot and stir well to combine with the onion mixture. Cook for another 1-2 minutes until fragrant.
- Add the mixed vegetables to the pot and stir well to coat with the spice mixture. Cook for 5-7 minutes until the vegetables start to soften.
- Pour in the coconut milk and vegetable broth and stir well to combine with the vegetable mixture.
- Bring the curry to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the vegetables are tender.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the curry and stir well to thicken the sauce.
- Serve the Burmese Vegan Coconut Curry hot with rice or bread and garnish with fresh cilantro if desired.
Notes
Tips and Tricks
Use pre-cut vegetables or frozen vegetables to save time on prep. Make a big batch of the curry paste and store it in the refrigerator for later use. Use canned coconut milk for convenience. Add more or less curry paste and chili flakes to adjust the spiciness level to your preference. If the curry is too thick, add a little water or vegetable broth to thin it out.Nutrition
You May Want to Join Our Boondocking Group on Facebook For More Information
You May Want to Join Our Campfire Recipes Group on Facebook For More Information
For More Photos Visit Our Instagram at World Recipes Daily – Our Big Escape
