Burmese Pumpkin Curry
A rich and flavorful Burmese curry made with pumpkin, coconut milk, and aromatic spices. A comforting dairy-free and vegan meal.
Ingredients
- about 910 g Pumpkin
- 1 can Coconut milk
- 1 medium Onion
- 3 cloves Garlic
- 1 tbsp Ginger
- 1 tsp Turmeric powder
- 1/2 tsp Chili powder
- 1/2 tsp Cumin
- 1/2 tsp Coriander
- 1 tbsp Lime juice
- 2 tbsp Vegetable oil
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat vegetable oil in a large pot over medium heat.
- 2Add diced onion and cook until softened, about 5 minutes.
- 3Add minced garlic and ginger and cook for another minute until fragrant.
- 4Add cubed pumpkin and cook for 5 minutes, stirring occasionally.
- 5Stir in turmeric powder, chili powder, cumin, and coriander.
- 6Add coconut milk. Bring to a simmer and cook for 30 minutes, or until pumpkin is tender.
- 7Stir in lime juice. Garnish with chopped cilantro before serving.
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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