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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dry shredded coconut (unsweetened)
2 (3 inch) pieces
fresh ginger root, peeled and sliced into matchlike pieces
1 3/4 cups
kaffir lime leaves
Thai chili sauce, or more to taste
sweet potato or yam, peeled and cut into 1/2-inch cubes
red bell pepper, seeded and sliced into thin strips
firm tofu or tempeh, cut into triangular pieces 1/2 inch thick
So Delicious® Dairy Free Coconut Milk, Original or Unsweetened, or more to taste
Eggplant, chopped into bite-size pieces
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/cumin, mustard seeds and extra tumeric. Then I'll add whatever kind of potato I have, some cut up carrots, cauliflower and garbanzos. I love either green beans or peas (or both) in this too. About 2 cups of veg stock boiled till carrots are done, add the beans cook a little longer til the desired "bite". Lastly turn to low and add 1-2 cans coconut milk. I have to admit I like it creamy so 2 is better to me. I'll probably end up adding more curry powder because I like it spicier than everyone else in my fam. And garlic salt. Everything is better w garlic salt. I never have lime leaves, dont add sugar, and if Im lucky I may have tofu in the house. It is still wonderful. Always serve with jasmine rice. I've gotta learn to make naan sometime. That would be the icing on the proverbial cake. Cheers!
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.
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
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 was no heat to this curry. Tastes more Thai than Indian, but still worth making.
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 it wasn't as creamy as I would have preferred. serve over rice and naan on the side. thanx for a keeper :D
* Percent Daily Values are based on a 2,000 calorie diet.
Bombay to Bangkok Vegetable Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 151
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