Bombay to Bangkok Vegetable Curry

Photo by Gail D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup dry shredded coconut (unsweetened)

  • 2

    Tbsp coconut oil

  • 1/2

    cooking diced or chopped onion

  • 4

    cloves minced garlic

  • 2

    thumb-size pieces fresh ginger (thinly sliced into matchstick-like pieces)

  • 1/2

    tsp curry powder

  • 1-3/4

    cups vegetable stock

  • 6

    kaffir lime leaves

  • 1-3

    tsp Thai chili sauce (based on heat preference)

  • 3

    Tbsp soy sauce

  • 2

    Tbsp sugar

  • 1

    sweet potato or yam (peeled and cut into 1/2 inch cubes)

  • 1

    cup cauliflower (cut into florets)

  • 1

    cup fresh button or baby bella mushrooms (sliced)

  • 1

    red bell pepper (de-seeded and sliced into thin strips)

  • 3/4

    package firm tofu or 12 oz tempeh (cut into triangular pieces 1/2 inch thick)

  • 1

    cup frozen peas

  • 1

    cup So Delicious Coconut Milk Beverage - Unsweetened

  • 1/4

    tsp. coconut extract

  • juice of 1/2 lime

  • 1

    cup eggplant (chopped into bite-size pieces or slices) - Optional

Directions

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. Replace the wok or frying pan on the stove. Heat coconut oil until melted, then add the onion, garlic, ginger and curry powder. Stir-fry 1-2 minutes, or until onion begins to soften. 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 Tbsp. for later). Stir everything together. Add the sweet potato or yam, cauliflower, and eggplant (if using). Allow to reach a boil, then reduce heat to medium. Allow to simmer for 2-3 minutes. Add the mushrooms, 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. Add the peas, 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. 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. Stir in lime juice. Remove from heat and taste for saltiness and spice, adding more soy sauce if desired. Add more chili sauce (or fresh-cut chilies) if you prefer it spicier. If you'd like it a little sweeter, add up to 2 more tsp. sugar. 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.

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