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Bombay to Bangkok Vegetable Curry

Bombay to Bangkok Vegetable Curry

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So Delicious(R) Dairy Free

Fragrant ginger, lime leaves, and curry powder in a medley of fresh veggies with tofu bring exotic flavors to this vegetarian curry dinner.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut turns a light golden brown. Pour coconut into a small bowl as soon as it is toasted, to prevent burning.
  2. Replace the wok or frying pan on the stove. Heat coconut oil over medium heat until melted, then add onion, garlic, ginger and curry powder. Stir-fry 1-2 minutes, or until onion begins to soften.
  3. Turn up the heat to high. Add the stock, plus the lime leaves, chili sauce, soy sauce, sugar, and most of the toasted coconut (reserve 1 to 1 1/2 tablespoons). Stir everything together.
  4. Add the sweet potato or yam, cauliflower, carrots, and eggplant (if using). Allow to reach a boil, then reduce heat to medium. Allow to simmer for 2-3 minutes.
  5. Add the red pepper and tofu or tempeh, stirring to incorporate. Cover and allow to simmer for 15 minutes, until sweet potato and eggplant are fully cooked.
  6. Add the peas and green beans (if using), and cook another 2-3 minutes, or until peas have softened but are still bright green. Don't worry if the curry seems too thick with vegetables at this point. Simply stir them in the best you can. The curry will thin out.
  7. Turn heat down to low and add the coconut milk and extract, stirring well. Add up to 1 1/2 cups coconut milk, depending on how much sauce you want with your curry.
  8. Stir in lime juice. Remove from heat and taste for saltiness and spice, adding more soy sauce or chili sauce (or fresh-cut chilies) if desired.
  9. To serve, scoop the curry onto individual plates or into serving bowls. Top with a sprinkling of the reserved toasted coconut. Serve with jasmine or basmati rice.
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Reviews

spacebase
1
4/4/2013

Excellent Recipe. I took 1 star off because the recipe calls for coconut milk, and really it should have been cream because there is a lot of stock in the pot. I usually make more of an Indian curry but wanted a change and this recipe was it! The kaffir lime leaves really hit the spot! Slight modifications: 1 tsp of yellow curry, added zucchini but left out the peas and coconut flakes (I am the only one who likes them but I cook for three), added 1 package of simulated chicken. My partner said it was too soupy...and he's right, although it still tasted great. I will definitely make this again but next time with coconut cream! Yum

hmyers
1
3/3/2013

Good recipe, but I had to put much more curry, soy sauce and chili sauce to make it more flavorful.

wyatthawaii
0
12/14/2014

Left out the coconut and added in the eggplant and green beans. Too much stock made this a little too soupy - I'll use half as much next time. I also will add a lot more chili sauce as there was no heat to this curry. Tastes more Thai than Indian, but still worth making.