Burmese indian Curry vegetables
Burmese Indian curry vegetables are prepared by simmering assorted vegetables with spices and coconut milk for a rich and flavorful dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Potato | 3 | Count |
| Carrot | 2 | Count |
| Cauliflower | 1 | Head |
| Green Beans | 200 | Grams |
| Onion | 2 | Count |
| Garlic | 4 | Clove |
| Ginger | 1 | Inch |
| Coconut Milk | 400 | Milliliters |
| Vegetable Oil | 3 | Tbsp |
| Curry Powder | 2 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 1 | Tbsp |
| Salt | 1 | Tsp |
| Water | 250 | Milliliters |
| Fresh Cilantro | 1 | Bunch |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger, sauté for another minute.
- Stir in curry powder, turmeric powder, and coriander powder, cook for 1 minute.
- Add diced potatoes, sliced carrots, cauliflower florets, and green beans. Stir well to coat with spices.
- Pour in coconut milk and water, bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until vegetables are tender.
- Season with salt to taste.
- Garnish with chopped fresh cilantro before serving.
Kitchen equipment
GraterLarge Pot