Burmese Vegetable Curry with Potato and Cauliflower

Ingredients

• 2 medium Potatoes
• 1 medium Cauliflower
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric Powder
• 0.5 tsp Chili Powder
• 0.5 tsp Cumin
• 0.5 tsp Coriander
• 1 can Coconut Milk
• 1 cup Vegetable Broth
• 2 tbsp Vegetable Oil
• 0.25 cup Cilantro

Instructions

1. 1Peel and cut the 2 medium potatoes into 1-inch cubes. Cut the 1 medium cauliflower into bite-sized florets. Peel and finely chop the 1 large onion. Peel and mince the 4 cloves of garlic. Peel and grate the 1 tbsp ginger.
2. 2Heat the 2 tbsp vegetable oil in a large pot or Dutch oven over medium heat, about 350°F (175°C). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 1 tsp turmeric powder, 0.5 tsp chili powder, 0.5 tsp cumin, and 0.5 tsp coriander to the pot. Stir constantly for 1 minute until the spices are fragrant.
5. 5Add the cubed potatoes, cauliflower florets, 1 can coconut milk, and 1 cup vegetable broth to the pot. Stir to combine everything. Bring the mixture to a gentle simmer.
6. 6Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the potatoes and cauliflower are fork-tender. Stir occasionally to prevent sticking.
7. 7Chop the 0.25 cup cilantro. Stir most of the chopped cilantro into the curry. Serve the Burmese Vegetable Curry hot, garnished with the remaining cilantro. It is delicious served with rice.

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