Burmese Breakfast Curry with Coconut Rice (Dairy-Free)

Instructions

1. 1Rinse the 1 cup of Basmati rice thoroughly under cold running water until the water runs clear. In a medium saucepan with a tight-fitting lid, combine the rinsed rice with the 1 can (about 380 g) of coconut milk and 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it stand, covered, off the heat for 5 minutes.
2. 2While the rice cooks, prepare the vegetables. Peel and dice the 2 medium potatoes into 1.27 cm cubes. Peel and dice the 2 medium carrots into 1.27 cm cubes. Trim the ends off the 1 cup of green beans and cut them into 2.54 cm pieces.
3. 3Finely chop the 1 medium onion. Mince the 3 cloves of garlic and the 2.54 cm piece of ginger.
4. 4Heat the 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
5. 5Add the minced garlic and ginger to the pot with the onions and cook for 1 minute more, until fragrant, stirring constantly to prevent burning.
6. 6Stir in the 1 teaspoon of turmeric powder and the 2 tablespoons of curry powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. 7Add the diced potatoes, diced carrots, and cut green beans to the pot. Stir well to coat the vegetables with the spices.
8. 8Pour in the 1 cup of vegetable broth. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
9. 9Fluff the cooked coconut rice with a fork. Serve the vegetable curry spooned over the fluffy coconut rice.

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