Bombay to Bangkok Vegetable Curry Recipe -
Bombay to Bangkok Vegetable Curry Recipe

Bombay to Bangkok Vegetable Curry

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  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.
Kitchen-Friendly View


  • By Gail Davis

Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2014

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!

Most Helpful Critical Review
Jan 12, 2014

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.


13 Ratings

Apr 04, 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

Mar 03, 2013

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

Jan 31, 2015

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

Dec 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.

Aug 21, 2014

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

Jul 17, 2014

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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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 1064 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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