Food2Fork makes it easy to find great recipes.
Search by name or ingredients. View Top Socially Ranked Recipes.

Bombay to Bangkok Vegetable Curry

Bombay to Bangkok Vegetable Curry Recipe

  • 1/4 cup dry shredded coconut (unsweetened)
  • 2 tablespoons coconut oil
  • 1/2 cup chopped onion
  • 4 cloves minced garlic
  • 2 (3 inch) pieces fresh ginger root, peeled and sliced into matchlike pieces
  • 1/2 teaspoon curry powder
  • 1 3/4 cups vegetable stock
  • 6 kaffir lime leaves
  • 1 teaspoon Thai chili sauce, or more to taste
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 sweet potato or yam, peeled and cut into 1/2-inch cubes
  • 1 cup cauliflower florets
  • 2 large carrots, sliced
  • 1 red bell pepper, seeded and sliced into thin strips
  • 12 ounces firm tofu or tempeh, cut into triangular pieces 1/2 inch thick
  • 1 cup frozen peas
  • 1 cup So Delicious® Dairy Free Coconut Milk, Original or Unsweetened, or more to taste
  • 1/4 teaspoon coconut extract
  • 1/2 lime, juiced
  • Optional ingredients:
  • Eggplant, chopped into bite-size pieces (optional)
  • Green beans (optional)
View on

Why don't we display directions?
Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 372
Total Fat 16.8g
Saturated Fat 11.5g
Cholesterol 0mg
Sodium 1064mg
Total Carbohydrate 46.1g
Dietary Fiber 8.9g
Sugars 18.3g
Protein 13.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



What's this?