Easy Bamboo Shoot Recipe with Coconut (Vegetarian)

Name: Bamboo Shoot Curry with Coconut (Vegetarian)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 500 grams Bamboo Shoots; 1 Red Onions; 1 Carrots; 1 Green Chillies - Fresh; 2 Tablespoons Oil; 1 Tablespoon Desiccated Coconut or Coconut Powder (Or Flakes); .5 teaspoon Salt; .5 Litres Water

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This vegetarian bamboo shoot curry combines tender shoots with coconut and aromatic vegetables for a light, gluten-free dish that cooks low and slow in under an hour.

🌍Fusion 🥗Vegetarian 🥗Gluten-Free 🏷️Bamboo shoot recipe 🏷️Bamboo shoot recipe vegetarian Bamboo shoot stir fry

🏷️

🏷️Bamboo shoots dish

🏷️Bamboo shoots fry

🏷️Bamboo veg dish

Easy Bamboo Shoot Recipe with Coconut (Vegetarian)

Total

1h 10m

Servings

6

Recipe Source

View original recipe

From Abbyshearth · by Abby

Ingredients

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8 Ingredients

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Instructions

1
Slice the bamboo in circles.
2
Chop the onions into quarter moons - half across and then fine.
3
Cut the carrots into fine pieces and slice the chillies into fine rounds.
4
Add oil to a pot and add the onions, chillies and carrots and stir fry for 5 minutes.
5
Add the bamboo slices and salt.
6
Add half a litre of water and cook on a medium flame for 45 minutes to an hour.
7
When quite dry, add the coconut flakes or desiccated coconut and cook for another 5 minutes before turning the stove off.
8
Serve with chapatis or puris.

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Tips & Notes

Pro tips

Rinse canned bamboo shoots thoroughly under running water to reduce any metallic or tinny flavor before cooking.
Simmer on genuinely low heat—rapid boiling may cause the bamboo to break down and become mushy; low flame keeps texture intact.
Dice the red onion and carrot uniformly (roughly ½-inch pieces) so they cook evenly within the 45–50 minute window.
Stir in the desiccated coconut in the final 10 minutes to preserve its flavor and prevent it from becoming too soft.

Substitutions

Red onion → white or yellow onion (slightly sweeter, milder bite)
Desiccated coconut → coconut cream stirred in at the end (richer, no soaking required)
Fresh green chillies → dried chilli flakes or red chilli powder to taste (adjust heat level)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water if the curry has thickened.

Common Questions

Can I use fresh bamboo shoots instead of canned?

Yes, but fresh shoots require parboiling for 30–45 minutes first to remove bitterness. Canned and rinsed bamboo shoots are quicker and work perfectly in this recipe.

Is this recipe truly gluten-free?

Yes, all ingredients listed are naturally gluten-free. Always verify your oil and coconut powder labels if you have celiac disease.

How do I know when the curry is done?

The bamboo shoots should be tender and easily pierced with a fork. The liquid will reduce to a light coating around the vegetables after simmering on low heat for 45–50 minutes.

Can I make this ahead?

Yes, it reheats well. Store in an airtight container in the refrigerator for up to 3 days and reheat gently over low heat with a splash of water if needed.