Bombay to Bangkok Vegetable Curry Recipe - Allrecipes.com
Bombay to Bangkok Vegetable Curry Recipe
  • READY IN ABOUT hrs

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

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 35 mins
  • READY IN 1 hr 5 mins

Footnotes

  • By Gail Davis
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Reviews More Reviews

Most Helpful Positive Review
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

 
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.

 

6 Ratings

Mar 03, 2013

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

 
Mar 25, 2014

This was amazing!!!!! I used 3 sweet potatoes and spinach!

 
Jul 19, 2013

I left out the tofu and added broccoli, delicious

 
Mar 07, 2013

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!

 

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Nutrition

  • 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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