This is a tasty and satisfying meal. You probably won't notice or miss the meat. This is also a good recipe for anyone who enjoys Indian cuisine but is wary of too much heat. Tips: don't cube the potato and carrot, cut them into bite sized pieces and boil them in a separate pot until "al dente," then add. This will cut down on the total prep time. I lucked out with the rice. Don't sweat this part - basically in the end you'll want to heat the rice and the mixture together so the sauce incorporates with the rice and so it is all heated through. I used lite coconut milk instead of heavy cream.

Reviewed On: Mar. 14, 2010

This is a simple recipe that turns out pretty darn good. I do recommend using less flour, though; otherwise the dough pills instead of blends. The dough was also too thick for my hand mixer to handle. To make it simpler, I rolled the dough into balls, then flattened the balls into round shapes in my hands. (I think rolling dough on a flat surface is too fussy.) This worked just fine. I also used pie filling, and one small can was enough for 4 batches! You only need a little filling.

Reviewed On: Feb. 9, 2010

I made this twice, thinking that I must've messed up for the bread to turn out this badly. Yikes! The texture was WAY too dry, it didn't rise at all, and it was overly salty.

Reviewed On: Jan. 31, 2010