Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Bombay to Bankok Vegtable Curry

Recipe Name

Bombay to Bankok Vegtable Curry

Submitted by yummyumm
Recipe Description "Fragrant ginger, lime leaves, and curry powder in a medley of fresh veggies with tofu bring exotic flavors to this vegetarian curry dinner." — So Delicious® Dairy Free
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 35 Ready In (minutes) 65
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/4
cup, shreddedcoconut (prefer grated & unsweetened)
2
tablespoonscoconut oil
1/2
cup, choppedOnion, chopped
4
clovesgarlic minced
2
cups slices (1" dia)1 inch piece of fresh ginger, peeled and cut into slices
1/2
teaspooncurry powder
1
3/4
cupVegetable broth
6
leavesbay leaf
2
tablespoonssugar
1
sweetpotato, 5" longSweet potato
3
tablespoonssoy sauce
1
cupCauliflower florets
2
large (7-1/4" to 8-1/2" long)Carrots sliced
1
medium (approx 2-3/4" long, 2-1/2" dia)Red bell pepper
3/4
slicetofu, extra firm
2
small (2-3/8" dia)orange chopped
1
cupcoconut milk, almond milk or water
1/4
teaspoonimitation extract
1/2
lime yieldsLime juice,
Steps
Sequence Step
11.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.
2Replace 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.
3Turn up the heat to high. Add the broth, plus the lime leaves, soy sauce, sugar, and most of the toasted coconut (reserve 1 to 1 1/2 tablespoons). Stir everything together.
4Add the sweet potato or yam, cauliflower, carrots,. Allow to reach a boil, then reduce heat to medium. Allow to simmer for 2-3 minutes.
5Add 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.
6Add the oranges and green beans (if using), and cook another 2-3 minutes. 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.
7Turn 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.
8Stir 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.
9To 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.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com