My recipe can be a vegetarian version of Burmese curry that uses potatoes and leeks to replace the chicken. It's really is quite delicious.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion, very finely chopped
- 2 tbsp fresh ginger finely chopped
- 4 garlic cloves, finely chopped
- 0.5 tsp dried chilli flakes
- 0.5 tsp ground turmeric
- 1 medium leek sliced finely and washed really well
- 600 g potato, cut into 3cm cubes
- 3 tbsp tamarind juice
- 1 tbsp Burmese fish sauce, Ngan Pyar Yay or Nam Pla is a good substitute although not Burmese
- or for a vegetarian option, add a 10g vegetarian stock cube crumbled
- 150 ml cold water, roughly depending on the size of the pan.
- 2 tbsp fresh coriander, chopped
- 2 tbsp fresh mint leaves, chopped
Instructions
- Heat the oil in a large saucepan.
- Add the onion, ginger, garlic, chilli, turmeric, and then cook for 5 minutes to soften and take a little colour.
- Add the potato, leek, tamarind, fish sauce (either) and water and bring to the boil and coat well in the sauce.
- Turn the heat down, cover and gently simmer, stirring occasionally until the potato is cooked but not falling apart. Approx 15-20 minutes.
- You will find that the water will evaporate a little to end up with a sauce consistency.
- Season with salt and pepper, stir in the coriander and mint and serve straight away.
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Nutrition Facts
Burmese Potato Curry
Amount per Serving
Calories
215
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Sodium
376
mg
16
%
Potassium
766
mg
22
%
Carbohydrates
35
g
12
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
