This was delicious! Since I'm a vegan, I did use dairy-free margarine and it worked out just fine. I found that as long as the phyllo dough was cool, it was easy to handle. When it got closer to room temperature, it started to stick together.

Reviewed On: Aug. 24, 2009

I really really enjoyed this. I used a mild coriander and cumin curry paste and a coriander curry powder and it tasted great :). It's thick and yummy and so easy to make! It took maybe 15 minutes!

Reviewed On: Aug. 22, 2009

I've made this recipe three times, and I'm in love with it :). My friends and family all thought it tasted like something right out of a restaurant! I, however, did make quite a few alterations as suggested by other reviewers. I halved the recipe, because it makes a lot, and used vegetable broth rather than chicken broth. I used 3 cloves of garlic, chopped it up with some onions, and sauteed it in olive oil with a couple bay leaves until everything was tender and brown. I also found that after using low sodium broth, you will need to add some salt to compensate. Also, add some dried parsley to it. It really tastes great in the soup. I loved the recipe! Thanks so much!

Reviewed On: Aug. 2, 2009