Chickpea Magazine, Spring 2019 (#30): Explore

  • Burmese pumpkin curry with cinnamon scented rice (Shwe payon thin hin) (page 11)

    from Chickpea Magazine, Spring 2019 (#30): Explore Chickpea Magazine, Spring 2019 (#30)

    • Categories: Curry; Rice dishes; Main course; Cooking for 1 or 2; Burmese; Vegan; Vegetarian
    • Ingredients: brown jasmine rice; cinnamon sticks; toasted sesame oil; shallots; garlic; fresh ginger; lemongrass; oyster mushrooms; turmeric; smoked paprika; pumpkin puree; tamarind paste; winter squash; mustard greens; vegetable stock
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  • Burmese pumpkin curry with cinnamon scented rice (Shwe payon thin hin)

    • eggplantolive on November 15, 2019

      Very good with a few adjustments. Doubled recipe but used 3/4 tsp. salt total. was perfectly salted so can't imagine using 4 tsp. in a double recipe! Also reduced oil to 1 Tbs. toasted sesame total (added near end to not overheat), and a dab of coconut oil to saute onion and spices in. Otherwise did not have tamarind so subbed in pom molasses instead (2 Tbs. total for double batch), Was wonderful.

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  • Published Mar 01 2019
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States

Publishers Text

Chickpea Magazine is a print and online quarterly publication focused on veganism that promotes a whole-foods, plant-based DIY way of life, something anyone can try, even if they're not vegan or vegetarian. Our content comes from our online community. Every quarter we showcase our favorite things in the vegan world at the moment, whether it's a personal story, a new book, a killer recipe, or a photo story that captures the essence of the season at hand.