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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup, shredded | coconut (prefer grated & unsweetened) | 2 | tablespoons | coconut oil | 1/2 | cup, chopped | Onion, chopped | 4 | cloves | garlic minced | 2 | cups slices (1" dia) | 1 inch piece of fresh ginger, peeled and cut into slices | 1/2 | teaspoon | curry powder | 1 3/4 | cup | Vegetable broth | 6 | leaves | bay leaf | 2 | tablespoons | sugar | 1 | sweetpotato, 5" long | Sweet potato | 3 | tablespoons | soy sauce | 1 | cup | Cauliflower 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 | slice | tofu, extra firm | 2 | small (2-3/8" dia) | orange chopped | 1 | cup | coconut milk, almond milk or water | 1/4 | teaspoon | imitation extract | 1/2 | lime yields | Lime juice, |
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Steps
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Sequence
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Step
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| | 1 | 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 broth, plus the lime leaves, 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,. 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 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. | | 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. |
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