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
Ingredients
Vegan Coconut Curry
¼cupvegetable oil or coconut oil
3small to medium shallots, minced, about ½ cup
2teaspoonsminced fresh ginger
2clovesgarlic, minced
2stalks fresh lemongrass, peeled and minced
2fresh or dried chiles de arbol, seeds removed, and minced (use more if you you like heat)
1cupkale, ribs removed and leaves ripped into 2-inch pieces (I use curly kale)
1small head cauliflower, cut into 1-inch florets
1tablespoonturmeric
¼teaspoonkosher salt, plus more to taste
¼teaspoonfreshly ground pepper, plus more to taste
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.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.