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COCONUT CURRY BOWL_
Those Vegan Chefs

Coconut Curry Bowl

5 from 1 vote
Indulge in the harmonious blend of flavors and textures with our Vegan Coconut Curry Bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 440
Ingredients Method

Ingredients
  

Coconut Curry Sauce
  • 2 Tbsp olive oil extra virgin
  • ¼ cup yellow onion diced
  • 2 garlic cloves minced
  • 1 Tbsp curry powder
  • 1 tsp sugar raw cane
  • 1 tsp salt kosher
  • 1 Tbsp soy sauce
  • 2 Kaffir lime leaves
  • 1 cup water
  • 1 can coconut milk
  • 1 cup yellow potatoes medium diced
Roasted Eggplant and Red Pepper
  • 1 Chinese eggplant large dice
  • 1 red bell pepper medium dice
  • 15 oz tofu firm pressed and cut into medium dice
  • 2 Tbsp sweet soy sauce
  • 2 Tbsp olive oil extra virgin
  • ½ tsp red chili flakes
  • 1 Tbsp mushroom powder
  • ½ tsp salt kosher
  • Cooked Jasmine Rice
  • Sliced Scallions

Method
 

How to Make Coconut Curry Sauce
  1. Heat a saucepan over medium add the olive oil, and sauté the onions and garlic for 2 minutes.
  2. Add the sugar, salt, and curry powder and continue to cook for another minute.
  3. Add the soy sauce, cooking until reduced by half.
  4. Stir the potatoes into the mixture, and add the water cooking medium-low heat for 5 minutes. The water should be reduced by half.
  5. Add the coconut milk and Kaffir lime leaves. Simmer over low heat until the potatoes are tender.
How to Make Roasted Eggplant, Red Pepper, and Tofu
  1. Preheat the oven to 425 degrees.
  2. Combine the olive oil, sweet soy sauce, red chili flakes, salt, and mushroom powder. Stir to combine.
  3. Add the diced tofu, eggplant, and red bell peppers, stir to combine, and evenly coat.
  4. Spread the tofu, eggplant, and red bell peppers on a baking sheet lined with parchment paper. Make sure to give plenty of space between the ingredients. The airflow will create even roasting. Use two baking sheets if the pan is overcrowded.
  5. Roast for 25- 30 minutes until crispy and on the edges and the eggplant is tender.