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Bombay to Bangkok Vegetable Curry Recipe

kept byJessica_Cumming
recipe byAllRecipes

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)



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