Bombay to Bangkok Vegetable Curry

Bombay to Bangkok Vegetable Curry

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
Recipe by  So Delicious® 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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (7)

Rate This Recipe
spacebase
1

spacebase

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

hmyers

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

kubali07
0

kubali07

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 it wasn't as creamy as I would have preferred. serve over rice and naan on the side. thanx for a keeper :D

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 372 cal
  • 19%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 46.1 g
  • 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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