Burmese Pumpkin Curry (Buthi Kyaw)
A hearty and flavorful Burmese pumpkin curry made with coconut milk and aromatic spices. Dairy-free and delicious!
Ingredients
- about 910 g Pumpkin
- 1 can Coconut Milk
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric Powder
- 0.5 tsp Chili Powder
- 0.5 tsp Cumin Powder
- 2 tbsp Cilantro
- 0.5 cup Vegetable Broth
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2Add minced garlic and grated ginger and sauté for another minute until fragrant.
- 3Stir in turmeric powder, chili powder, and cumin powder. Cook for 30 seconds.
- 4Add cubed pumpkin and vegetable broth. Bring to a simmer, cover, and cook for 20 minutes, or until pumpkin is tender.
- 5Pour in coconut milk and simmer for another 10 minutes, stirring occasionally.
- 6Garnish with chopped cilantro and serve hot with rice.
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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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