Bombay to Bangkok Vegetable Curry

Bombay to Bangkok Vegetable Curry


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


1 h 5 m servings 372 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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.


  • By Gail Davis
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Your rating



  1. 13 Ratings


I've made this twice now. Really I just use it as a reminder of the order of things. Usually I melt some coconut oil, saute onion, garlic and ginger in it, dumping in the curry powder, coriander...

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 c...

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

Could not find the lime leaves so substituted with bay leaves instead, and added the optionals. This was a fantastic meal served with rice!

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 w...

Didn't have tofu so used chick peas. Really good!

all around great taste! not a big fan of spicy or citrus so omitted the spice, lime and extract cause I didn't have any and added zucchini instead of eggplant. I would have given 5 stars but i...

This was amazing!!!!! I used 3 sweet potatoes and spinach!

This sounded great but was way to sweet! Stick with coconut milk not coconut cream. Used a lot more curry since we like it spicy. Flavor profile is good & mix of veggies is a nice change.