Fragrant ginger, lime leaves, and curry powder in a medley of fresh veggies with tofu bring exotic flavors to this vegetarian curry dinner.

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Recipe Summary test

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Optional ingredients:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 or chili sauce (or fresh-cut chilies) if desired.

  • 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.

Tips

By Gail Davis

Nutrition Facts

372 calories; protein 13.6g; carbohydrates 46.1g; fat 16.8g; sodium 1064mg. Full Nutrition
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Reviews (14)

Rating: 5 stars
08/29/2014
I've made this twice now. Really I just use it as a reminder of the order of things. Usually I melt some coconut oil, saute onion, garlic and ginger in it, dumping in the curry powder, coriander/cumin, mustard seeds and extra tumeric. Then I'll add whatever kind of potato I have, some cut up carrots, cauliflower and garbanzos. I love either green beans or peas (or both) in this too. About 2 cups of veg stock boiled till carrots are done, add the beans cook a little longer til the desired "bite". Lastly turn to low and add 1-2 cans coconut milk. I have to admit I like it creamy so 2 is better to me. I'll probably end up adding more curry powder because I like it spicier than everyone else in my fam. And garlic salt. Everything is better w garlic salt. I never have lime leaves, dont add sugar, and if Im lucky I may have tofu in the house. It is still wonderful. Always serve with jasmine rice. I've gotta learn to make naan sometime. That would be the icing on the proverbial cake. Cheers! Read More
(3)
Rating: 4 stars
03/03/2013
Good recipe, but I had to put much more curry, soy sauce and chili sauce to make it more flavorful. Read More
(1)
Rating: 4 stars
04/05/2013
Excellent Recipe. I took 1 star off because the recipe calls for coconut milk, and really it should have been cream because there is a lot of stock in the pot. I usually make more of an Indian curry but wanted a change and this recipe was it! The kaffir lime leaves really hit the spot! Slight modifications: 1 tsp of yellow curry, added zucchini but left out the peas and coconut flakes (I am the only one who likes them but I cook for three), added 1 package of simulated chicken. My partner said it was too soupy...and he's right, although it still tasted great. I will definitely make this again but next time with coconut cream! Yum Read More
(1)
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Rating: 5 stars
08/21/2014
Didn't have tofu so used chick peas. Really good! Read More
Rating: 5 stars
01/31/2015
Could not find the lime leaves so substituted with bay leaves instead, and added the optionals. This was a fantastic meal served with rice! Read More
Rating: 5 stars
03/07/2013
Excellent. I used some Coco Rico coconut flavored soda in place of some of the vegetable stock. I have a vietnamese neighbor who uses this in all of her curries, and she is a fabulous cook. It was absolutely delicious! Read More
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Rating: 5 stars
07/19/2013
I left out the tofu and added broccoli, delicious Read More
Rating: 4 stars
12/14/2014
Left out the coconut and added in the eggplant and green beans. Too much stock made this a little too soupy - I'll use half as much next time. I also will add a lot more chili sauce as there was no heat to this curry. Tastes more Thai than Indian, but still worth making. Read More
Rating: 4 stars
07/17/2014
all around great taste! not a big fan of spicy or citrus so omitted the spice, lime and extract cause I didn't have any and added zucchini instead of eggplant. I would have given 5 stars but it wasn't as creamy as I would have preferred. serve over rice and naan on the side. thanx for a keeper :D Read More