Burmese coconut curry

Ingredients for 4 servings:

• 1 can coconut milk
• 250 ml vegetable stock
• 1 onion(s)
• 2 garlic cloves
• 1 cm ginger
• 1 tbsp oil
• 1 tbsp curry powder
• ½ tbsp cumin powder
• ½ tbsp turmeric powder
• ½ tsp paprika powder
• ½ tsp coriander powder
• salt and pepper
• 1 sweet potato(s)
• 2 carrots
• 200 g beans, frozen
• 1 bell pepper(s)
• 1 tbsp cornstarch
• some water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan

Peel and dice the sweet potato. Finely chop the onion, garlic, and ginger. Dice the carrots and bell peppers. Heat the oil in a saucepan over medium heat. Add the onion, garlic, and ginger and fry for 3 minutes. Add all the spices and stir to combine. Simmer for 2 minutes until fragrant. Add the remaining vegetables to the pan and mix everything together. Simmer for a few minutes. Then add the coconut milk and vegetable stock, mix to combine, bring to a boil, and simmer over low heat for about 20 minutes. Meanwhile, mix the cornstarch with a little water in a bowl. Once the vegetables are cooked, thicken the curry with it. Let it reduce briefly. The curry can then be served with rice. I recommend jasmine rice; I think it tastes best with it.