Burmese Vegan Coconut Curry
A colorful and flavorful curry with a variety of veggies and fragrant spices simmering in a thick and creamy sauce made from coconut milk.
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Servings: 8 people
Calories: 275 kcal
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
Serving: 1bowl | Calories: 275kcal | Carbohydrates: 21g | Protein: 4g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 0mg | Sodium: 435mg | Potassium: 500mg | Fiber: 4g | Sugar: 6g
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