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.
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.
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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