Burmese Vegan Coconut Curry
275kcal
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
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and Chef's knife
- Measuring cups and spoons
Method
- 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.
Nutrition
Serving1bowlCalories275kcalCarbohydrates21gProtein4gFat22gSaturated Fat17gCholesterol0mgSodium435mgPotassium500mgFiber4gSugar6g