Burmese Potato Curry (Alu Kari)
A flavorful and simple Burmese potato curry, perfect for a budget-friendly and filling lunch. This recipe is adapted to be dairy and nut-free.
Ingredients
- about 910 g Potatoes
- 1 large Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin Powder
- 2 tbsp Vegetable Oil
- 1/2 cup Coconut Milk
- 2 tbsp Cilantro
- 1 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and cube the potatoes into 2.54 cm pieces.
- 2Heat the vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
- 3Stir in the turmeric powder, chili powder, and cumin powder. Cook for 1 minute.
- 4Add the cubed potatoes and stir well. Cook for 5 minutes.
- 5Add enough water to cover the potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- 6Stir in the coconut milk and salt. Cook for another 5 minutes.
- 7Garnish with fresh cilantro before serving. Serve with rice or roti (check for nut-free roti).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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