Burmese Pumpkin Curry (Bu Thee Hin)
A comforting and creamy pumpkin curry with coconut milk and mild spices. Served with rice, this is a flavorful and gluten-free vegetarian option.
20m prep + 35m cook4 servings
350 cal|5g protein|40g carbs|20g fat|7g fiber
Ingredients
- 1 lb Pumpkin
- 1 can Coconut Milk
- 1 medium Onion
- 3 cloves Garlic
- 1 inch Ginger
- 0.5 tsp Turmeric Powder
- 0.5 tsp Cumin Powder
- 0.5 tsp Coriander Powder
- 0.5 cup Vegetable Broth
- 0.25 cup Cilantro
Instructions
- 1Peel and cube the pumpkin.
- 2In a large pot, sauté diced onion, garlic, and ginger until fragrant.
- 3Add turmeric powder, cumin powder, and coriander powder. Cook for 1 minute.
- 4Add pumpkin and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes, or until the pumpkin is tender.
- 5Pour in coconut milk and cook for another 10 minutes.
- 6Garnish with cilantro. Serve hot with 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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