• Email
  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Recipe Filter
    • Recipe Index
  • About
    • About Me
    • Work with Me
    • Portfolio
    • FAQ
  • Subscribe
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Snixy Kitchen logo
menu icon
go to homepage
search icon
Homepage link
  • Recipe Filter
  • Recipe Index
  • About
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home / Recipes / Savory

    Burmese Style Vegan Coconut Curry with Cauliflower & Baby Ira Quinn's Homecoming

    Modified: Jan 23, 2025 · Published: August 6, 2018 by Sarah Menanix · This post may contain affiliate links

    5 from 10 reviews

    • Share31
    • Tweet
    JUMP TO RECIPE

    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!

    Vegan Coconut Curry with Coconut Rice

    Vegan Coconut Curry with Coconut Rice

    This vegan coconut curry recipe is inspired by my favorite dish at Teni East Kitchen - a Burmese restaurant we frequent in Oakland. The same dish I drove 25 minutes for on two different occasions try to induce labor a couple weeks ago. Spoiler alert: Our chunky baby boy finally came barreling into our lives two weeks ago - just 2 days past his due date. Making us a (very tired) family of four, Ira Quinn joined our family. Here's the story of the day I went into labor and the role this vegan coconut curry played.

    Newborn Baby Boy

    Coconut Curry Ingredients

    Vegetarian Coconut Curry

    At 39 weeks pregnant, my OB gave me a list of scientifically-supported home induction methods that I supplemented with a whole bunch of very non-scientific lists I found on the internet (obviously). When my daughter was born, I predicted she'd be a week late. She wasn't. And that's why it took me almost two years to finish her baby quilt. This time around, I fully expected baby boy to be a week early and I tried my darndest to make it happen.

    Spicy food, my OB instructed, has only been shown to help with induction if you don't normally eat spicy food. That's me! I beelined to Oakland for this Burmese style vegan coconut curry. When I quizzed the waiter for the spiciest things on the menu because I was trying to have this baby TONIGHT, he also recommended a plate of spicy chicken wings to seal the deal. He was also definitely uncomfortable at my line of questioning. I started contractions that night. Contractions that lasted four hours and then stopped, but not before I called my mom to start her 3 hour drive down. A trend that continued for almost a week.

    So a few days later, I went back for more vegan coconut curry. Given how determined I was to have my baby the first time, even the waiter was shocked I was still pregnant several days later. Spicy food never worked, but honestly, trying to induce labor was just a convenient excuse to eat this coconut curry again and again. We went back again today, this time with the baby, finally.

    Mushroom Curry

    Coconut Curry Recipe

    After our 40 week pregnant OB check-up, I decided to bake chocolate chip cookies for the nurses, just in case. On our way home, my mom double checked that I was planning to make enough cookies that she'd get to eat some too. Contractions ramped up again while I measured flour, but I kept mum because I didn't want to jinx it again. Around 10:30am, I casually texted Lucas at work, "FYI I'm having contractions. Not to alarm you but these are more intense. You might want to come home."

    He asked if he could stay for company lunch first (!!). It was pho, he pleaded, and he was hungry. This feels like an appropriate time to point out that everything about labor and parenting with the second kid is much more lax.

    I agreed and continued baking cookies, still not convinced this was the real deal. That is, until contractions came every 5 minutes, intense enough that I had to stop baking and breathe through them. When the on-call nurse told us it was go-time, I insisted on putting the last two sheets of cookies in the oven first. After all, I promised my mom she'd have cookies too!

    Ira Quinn was born later that night. Turns out all he was waiting for was a batch of freshly baked cookies. He's a soft snuggly little guy, who's sweet as pie. He asks for milk with little coos and if he does cry, he melts into a calm puddle as soon as you pick him up. Possibly because I've already gone through the process of assuming the identity as a mother with my first born, Ira and I bonded much more instantly. He's fit into our little family from day 1.

    Newborn Baby Photography

    Newborn Baby

    Newborn Baby Photo

    Newborn Baby Boy

    We're also shocked by how huge Zoella now seems after holding a tiny newborn. As if almost overnight, my 2.5 year old baby seemed to grow into a kid, becoming more mature as she assumes the role of big sister. For all of her jealously about needing mama, she hasn't directed one ounce of it at her baby brother. Instead, she requests he come everywhere and is already so thoughtful, loving, and gentle with him. Watching a new tiny human is pretty rad, but the most heart-melting part about it is the two of them together. Watching Zoella peel off one of her prized stickers to place on his onesie. Watching her belt hush little baby when he gets fussy. I'm not crying, you're crying.

    Brother and Sister Love

    Family Photography

    How to make Burmese style vegan coconut curry

    Mushroom Curry

    Back to this vegan coconut curry. Its unlike most curries I've had before - its flavor is distinctly different than both Indian curries and Thai curries. This is a Burmese curry - or Burmese-style I should say, speaking as someone who is definitely not an expert on Burmese cooking. Instead I did research on traditional flavor combos. Here's the result. It's heavily coconut-y, giving it a sweet base layered with subtle flavor from bay leaf and lemongrass. Chilis bring the heat, which can be controlled to your liking.

    To keep the curry vegan without using fish sauce, I've used mushrooms to add umami. The key is to add the mushrooms toward the end or else they'll overpower the dish. You can sub in whatever vegetables you want, but just make sure you keep those mushrooms or your dish will feel like it's missing a flavor note.

    Make this comforting version at home to serve over sweet coconut rice and make sure to visit Teni East Kitchen next time you're in the East Bay to try the beloved Burmese curry that I can't stop ordering.

    Vegan Coconut Curry with Rice

    Vegan Curry with Coconut Rice

    Unrelated - did you know Pantone's 2018's color of the year is ultra violet? It's no wonder I'm obsessed with Luvhaus's Ametrine purple glazed ceramics. They're the perfect backdrop for this bright yellow coconut curry.

    Recipe

    Vegan Coconut Curry with Coconut Rice

    Burmese Style Vegan Coconut Curry

    yields: 4 -6 servings
    prep time: 10 minutes mins
    cook time: 20 minutes mins
    total time: 30 minutes mins
    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!
    5 from 10 reviews
    PRINT PIN SAVESaved!

    Ingredients

    Vegan Coconut Curry
    • ¼ cup vegetable oil or coconut oil
    • 3 small to medium shallots, minced, about ½ 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
    • ¼ 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
    Coconut Rice
    • 2 cups jasmine white rice, rinsed
    • 3 cups canned lite coconut milk
    Prevent your screen from going dark

    INSTRUCTIONS

    Vegan Coconut Curry

    • 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.
    • Add remaining 2 tablespoons vegetable oil, kale, cauliflower, turmeric, salt, and pepper. Cook, stirring, until cauliflower begins to brown, 3-5 minutes.
    • 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.
    • 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.
    • 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.
    • 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.

    Coconut Rice

    • Bring rice and coconut milk to boil over medium heat in a medium saucepan.
    • Cover and reduce heat to a low simmer, and cook for 15 minutes.
    • Remove from heat and leave covered for 5-10 minutes. Fluff with a fork.

    Notes

    *For the coconut milk in the curry: If you're also making the coconut rice, use 1 can of full-fat coconut milk and remaining coconut milk from the second can of low-fat coconut milk you use for the coconut rice.
    instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!
    • Share31
    • Tweet
    Snixy Kitchen

    SUBSCRIBE NOW

    get free recipes straight to your inbox:

    Reader Interactions

    You may also enjoy:

    Swirls of Coconut Frosting in a Bowl
    5-Minute Creamy Coconut Cream Cheese Frosting
    Gluten-Free Coconut Cake
    Moist Gluten-Free Double Coconut Cake
    Gluten-Free Matcha Coconut Macaroon
    Matcha Coconut Macaroons
    Gluten-Free Crispy Cauliflower Bites
    Crispy Fried Gluten-Free Cauliflower

    17 Comments

      5 from 10 votes (10 ratings without comment)

      Comment & Rate Cancel reply

      Your comments, reviews and questions make my day! If you love this recipe, please rate it when you leave a comment. These star ratings help others discover my recipes. Thank you for your support and being part of this community!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jonny -

      March 05, 2024 at 1:14 pm

      Came for the recipe, not for the extended personal details about your family & pregnancy.
      Recipe looks good! Burmese food is so amazing and sadly, largely unknown...

      Reply
    2. Snigdha -

      February 10, 2022 at 5:27 pm

      What is the calorie count of this dish?

      Reply
    3. Caroline -

      October 05, 2020 at 3:34 am

      Looks great! I am intolerant to chickpeas, so what could I use instead of chickpea flour? I feel like wheat flour would be too bland. Thank you.

      Reply
      • Sarah Menanix -

        October 05, 2020 at 5:10 pm

        I might try thickening it with tapioca flour or corn starch (you will need less of it - maybe 1-2 tablespoons).

        Reply
        • Caroline -

          October 05, 2020 at 7:20 pm

          Great idea, thank you.

          Reply
    4. Merc -

      September 04, 2020 at 1:33 pm

      Hi! If I just want to make the coconut rice, would I do 2 cups rice + 1 can coconut milk + a little water?

      Or would I do 2 cups rice + 3 cups low fat coconut milk? If I don't have low fat coconut milk can I use full fat and mix it 50/50 with water?

      Reply
      • Sarah Menanix -

        September 07, 2020 at 11:32 pm

        For the coconut rice, you need 2 cups rice + 3 cups low fat coconut milk. If you only have full-fat coconut milk, I would probably use 2 cups full fat coconut milk + 1 cup water.

        Reply
    5. Sarah | Well and Full -

      August 23, 2018 at 7:58 am

      Congratulations on your beautiful little baby! That definitely is an interesting birth story for sure... who knew babies would come out for cookies? ;)

      Reply
    6. DessertForTwo -

      August 14, 2018 at 2:35 pm

      He's perfect; you're perfect; everyone is beautiful! Congrats!!
      I loved reading your 'which food put me into labor' essay. For me, it was a greasy cheeseburger and fried cheese curds (also probably because I don't normally eat that kind of food).
      Congrats again! Love you! <3

      Reply
    7. Karen @ The Food Charlatan -

      August 11, 2018 at 6:23 am

      Awwwww little Ira!! I love him already! There is literally NOTHING more satisfying than watching your older baby adore your newer baby. It's the best.thing.ever. I can't wait to meet little dude. (PS can we make this curry whenever that happens kthanks)

      Reply
    8. Aysegu -

      August 10, 2018 at 3:43 pm

      Just like that, wow you are a family of 4! And a beautiful one. ❤️
      So happy for you Sarah. Such sweet kids. Wishing you all the best with the new baby. Can't wait to read more of your adventures.
      Sending all the positive vibes my friend.
      Cheers!

      Reply
    9. sarah -

      August 10, 2018 at 2:11 pm

      Oh congratulations on this sweetest of posts. Adorable children and beautiful family photo. Cookies, amazing curry and lavender dishes. Doesn't get better than this.

      Reply
    10. Becky Winkler -

      August 10, 2018 at 8:48 am

      Congratulations! Now that I've read this I'm planning to spend my early labor baking cookies, too, once December rolls around! Ira is just gorgeous and it's so cute to hear about Zoella being such a sweet sister. The curry looks delicious, too!

      Reply
    11. bella -

      August 10, 2018 at 8:34 am

      well now I am craving a bowl of this curry and it does me no good because I cannot get so many of these ingredients here on the island, so just enjoy a big bowl for me! so many congrats on your new arrival, so happy he has joined the family in such a smooth way :)

      Reply
    12. Emily Althouse -

      August 10, 2018 at 4:22 am

      I can’t believe you baked cookies while in labor, but also, what a good idea! xo

      Reply
    13. Veonica -

      August 09, 2018 at 11:52 pm

      The photos of Ira Quinn are beautiful! Zo is such a wonderful big sister! I would love to visit Teni East Kitchen when we visit in September! Must try your recipe, it looks delicious! Do you use curly kale for the taste or because it's easier to find?

      Reply
      • Sarah Menanix -

        August 10, 2018 at 12:19 am

        I use both in my cooking, but for this recipe I like curly kale for the texture:)

        Reply

    Primary Sidebar

    Sarah Menanix

    I’m Sarah (aka Snix)! Here you'll find gluten-free recipes - from classic staples to special occasion desserts to everyday dinners.

    More about me ➤

    Trending Recipes

    • Gluten-Free Dumpling Wrappers
      Gluten-Free Dumpling Wrappers
    • Matcha Mochi Cake
      Matcha Mochi Cake
    • Gluten-Free Cassava Flour Tortillas
      Gluten-Free Cassava Flour Tortillas
    • Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
      Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
    The Ultimate Guide to Matcha Green Tea: What is Matcha?

    Gluten-Free Staples

    • The Best Gluten-Free Pizza Crust Recipe
      Gluten-Free Pizza Crust, Brazilian Cheese Bread Style
    • Gluten-Free Soft Pretzels
      The BEST Gluten-Free Soft Pretzels
    • Gluten-Free Almond Flour Pasta
      Gluten-Free Almond Flour Pasta
    • The BEST Gluten-free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting
      Favorite Gluten-free Chocolate Cake with Hibiscus Frosting

    Footer

    ⬆ back to top

    • Subscribe
    • About
    • Contact
    • Work with me
    • FAQ
    • Recipes

    Privacy Policy | Disclosure

    All content & images © 2025 Snixy Kitchen

    Rate This Recipe

    Your vote:




    To submit your rating, please write a short comment about the recipe! Click the button to confirm your rating.

    (Note: Your email will NOT appear publicly)

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.