Roasted tofu and veggie curry in garlicky coconut gravy from Big Vegan: More Than 350 Recipes, No Meat/No Dairy, All Delicious by Robin Asbell

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Notes about this recipe

  • saveur on February 24, 2013

    Yes, this took longer to cook than stated, which meant the sauce completely disappeared. Next time, I would make more sauce.

  • Astrid5555 on January 10, 2013

    Great coconut flavor, took much longer than the suggested 40 minutes until the parsnips and carrots were tender and browned. Next time would probably roast uncovered to speed up browning. Served over brown basmati rice.

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