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
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.
I left out the tofu and added broccoli, delicious
Excellent. I used some Coco Rico coconut flavored soda in place of some of the vegetable stock. I have a vietnamese neighbor who uses this in all of her curries, and she is a fabulous cook.
It was absolutely delicious!
* 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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