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    You are in: Home / Recipes / Hot Coconut Vegetable Curry Recipe
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    Hot Coconut Vegetable Curry

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Morrisseyist's Note:

    A very hearty vegetarian meal which works great on its own or over rice.

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    Units: US | Metric


    1. 1
      Fry onion, garlic and ginger in large pot until onion appears translucent.
    2. 2
      Add the spices and continue to cook for 2 minutes, constantly stirring.
    3. 3
      Stir in the coconut milk, water, chickpeas and tofu and bring to boil.
    4. 4
      Add the vegetables and bring curry to a simmer. Continue to cook until all vegetables are tender.
    5. 5
      Before serving, take off the heat and stir in the cilantro.
    6. 6
      Garnish with the coconut and a slice of lemon.

    Ratings & Reviews:

    • on March 06, 2010


      Very good, will make again. I substituted tempeh for tofu, and added 1 tbs of splenda, + salt to taste. Served with fresh roti/paratha bread. Thanks for this wonderful recipe!

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    • on October 13, 2008


      Loved this! Good and spicy, smells amazing as it cooks. Served on its own, would also suggest serving over rice especially if you want something less spicy. Needed salt, otherwise wouldn't change a thing. Can't wait for leftovers tomorrow. Thanks for sharing the recipe! Made for PAC Fall 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Hot Coconut Vegetable Curry

    Serving Size: 1 (475 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 663.5
    Calories from Fat 304
    Total Fat 33.8 g
    Saturated Fat 21.8 g
    Cholesterol 0.0 mg
    Sodium 448.5 mg
    Total Carbohydrate 77.3 g
    Dietary Fiber 18.9 g
    Sugars 14.2 g
    Protein 24.0 g

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