Burmese Style Vegan Coconut Curry
A Burmese style vegan coconut curry recipe with mushrooms, cauliflower, and spinach. Serve this coconut curry over sweet coconut rice for a bright and refreshing comfort dish great for any season!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup vegetable oil or coconut oil
- 3 small to medium shallots (minced, about 1/2 cup)
- 2 teaspoons minced fresh ginger
- 2 cloves garlic (minced)
- 2 stalks fresh lemongrass (peeled and minced)
- 2 fresh or dried chiles de arbol (seeds removed, and minced (use more if you you like heat))
- 1 cup kale (ribs removed and leaves ripped into 2-inch pieces (I use curly kale))
- 1 small head cauliflower (cut into 1-inch florets)
- 1 tablespoon turmeric
- ¼ teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground pepper (plus more to taste)
- ¼ cup chickpea flour
- 2 cups vegetable broth
- 2 cups full-fat canned coconut milk (*See note)
- 2 tablespoons fresh lime juice
- 1 bay leaf
- 1 cup shiitake mushrooms (sliced if large)
- 1 cup fresh spinach (for serving)
- ¼ cup chopped salted roasted peanuts
- 2 scallions (thinly sliced)
- 2 cups jasmine white rice (rinsed)
- 3 cups canned lite coconut milk
Instructions
- 1
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add shallots, ginger, garlic, lemongrass, and chiles, and cook, stirring, until fragrant but not browned, 2-3 minutes.
- 2
Add remaining 2 tablespoons vegetable oil, kale, cauliflower, turmeric, salt, and pepper. Cook, stirring, until cauliflower begins to brown, 3-5 minutes.
- 3
In a small bowl, whisk together chickpea flour with 1 cup vegetable broth until smooth. Add this mixture to the pan with remaining 1 cup of vegetable broth, coconut milk, lime juice, and a bay leaf.
- 4
Bring to a simmer over medium heat, reduce to low until the cauliflower is beginning to become tender, but is not yet cooked through, 5-8 minutes.
- 5
Add mushrooms and cook just until the cauliflower is tender when pierced with a fork, 2-3 minutes, adding more broth or water if your sauce is too thick.
- 6
Just before serving, stir in spinach and 3 tablespoons peanuts, and serve over coconut rice. Garnish with remaining 1 tablespoon fresh peanuts and sliced scallions.
- 7
Bring rice and coconut milk to boil over medium heat in a medium saucepan.
- 8
Cover and reduce heat to a low simmer, and cook for 15 minutes.
- 9
Remove from heat and leave covered for 5-10 minutes. Fluff with a fork.