Burmese

Mustard Seeds and Curry Leaves Kerala-Inspired Potato and Cauliflower Curry

Name: Mustard Seeds and Curry Leaves Kerala-Inspired Potato and Cauliflower Curry
Total time: 32 min
Yield: 4 servings
Cuisine: Burmese
Ingredients: 1 cup cauliflower florets; 1 potato, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon coriander; 1 can coconut milk; Salt to taste; 1/2 teaspoon mustard seeds; 2 sprigs curry leaves

Adds a pungent, aromatic depth typical of South Indian cuisine.

32 minutes4 servings

Method

Temper mustard seeds and curry leaves in coconut oil before sautéing onion and garlic.
In a pot, sauté onion and garlic until fragrant.
Add cauliflower, potato, cumin, and coriander. Cook for 5 minutes.
Pour in coconut milk and simmer for 15-20 minutes until vegetables are tender.
Season with salt and serve with rice or bread.

Mains Vegetarian Sides

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