Bombay to Bangkok Vegetable Curry

Name: Bombay to Bangkok Vegetable Curry
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 larges carrots, sliced; 237 milliliters cauliflower florets; 59 milliliters dry shredded coconut (unsweetened); 0 teaspoons coconut extract; 2 Tbsps coconut oil; 1 teaspoons curry powder; 237 milliliters So Delicious® Dairy Free Coconut Milk, Original or Unsweetened, or more to taste; 6 inches fresh ginger root, peeled and sliced into matchlike pieces; 4 cloves minced garlic; 1 lime, juiced; 6 kaffir lime leaves; 118 milliliters chopped onion; 237 milliliters frozen peas; 1 red bell pepper, seeded and sliced into thin strips; 3 Tbsps soy sauce; 2 Tbsps sugar; 1 teaspoon Thai chili sauce, or more to taste; 340 grams firm tofu or tempeh, cut into triangular pieces 1/2 inch thick; 414 milliliters vegetable stock; 1 sweet potato or yam, peeled and cut into 1/2-inch cubes

Bombay to Bangkok Vegetable Curry

The recipe Bombay to Bangkok Vegetable Curry could satisfy your Indian craving in about 1 hour and 5 minutes. This recipe makes 4 servings with 410 calories, 15g of protein, and 14g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up tofu, cauliflower florets, juice of lime, and a few other things to make it today. To use up the tofu you could follow this main course with the Tofu Cheesecake as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut turns a light golden brown.

Ingredients you will need

Shredded Coconut

Coconut

Equipment you will use

Frying Pan

Wok

Pour coconut into a small bowl as soon as it is toasted, to prevent burning.

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Coconut

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Bowl

Replace the wok or frying pan on the stove.

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Frying Pan

Stove

Wok

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.

Ingredients you will need

Curry Powder

Coconut Oil

Garlic

Ginger

Onion

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.

Ingredients you will need

Chili Sauce

Lime Leaves

Soy Sauce

Coconut

Stock

Sugar

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.

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Yam

Cauliflower

Eggplant

Carrot

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.

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Sweet Potato

Red Pepper

Eggplant

Tempeh

Tofu

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.

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Green Beans

Vegetable

Curry Powder

Peas

Turn heat down to low and add the coconut milk and extract, stirring well.

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Coconut Milk

Extract

Add up to 1 1/2 cups coconut milk, depending on how much sauce you want with your curry.

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Coconut Milk

Curry Powder

Sauce

Stir in lime juice.

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Lime Juice

Remove from heat and taste for saltiness and spice, adding more soy sauce or chili sauce (or fresh-cut chilies) if desired.

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Chili Sauce

Soy Sauce

Chili Pepper

To serve, scoop the curry onto individual plates or into serving bowls. Top with a sprinkling of the reserved toasted coconut.

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Coconut

Curry Powder

Equipment you will use

Bowl

Serve with jasmine or basmati rice.

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Basmati Rice

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.