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 Prep Time (minutes) 30 Cook Time (minutes) 35 Ready In (minutes) 65

Ingredients Amount Measure 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, Steps Sequence Step 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.