Burmese Pumpkin Curry
A creamy and flavorful Burmese curry made with pumpkin, coconut milk, and aromatic spices. Vegan and delicious.
Ingredients
- about 450 g Pumpkin
- 1 can Coconut Milk
- 1 medium Onion
- 2 cloves Garlic
- 1 tbsp Ginger
- 1 tsp Turmeric Powder
- 1/4 tsp Chili Powder
- 1/2 cup Vegetable Broth
- 2 tbsp Vegetable Oil
- 1/2 tsp Salt
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat, which is about 175°C.
- 2Add the 1 medium chopped onion, 2 minced cloves of garlic, and 1 tablespoon of grated ginger to the pot. Sauté, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
- 3Stir in the 1 teaspoon of turmeric powder and the 1/4 teaspoon of chili powder. Cook for 1 minute, stirring constantly, until fragrant.
- 4Add the about 450 g of pumpkin, cut into 2.54 cm cubes, and the 1/2 cup of vegetable broth to the pot. Bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes, or until the pumpkin is fork-tender. The pumpkin should be easily pierced with a fork but not mushy.
- 5Pour in the 1 can of coconut milk and stir to combine. Let the curry simmer gently, uncovered, for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 6Stir in the 1/2 teaspoon of salt. Taste the curry and add more salt if needed, but do not add more than the 1/2 teaspoon listed.
- 7Serve the Burmese Pumpkin Curry hot over the 4 cups of cooked rice.
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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