I can't imagine making this recipe exactly as outlined here. Not sure how the potatoes and cauliflower would simmer without the addition of at least two cups of water (or broth). With the liquid, however, it got nice and saucy. I also doubled the carrots and added garlic. Also, due to the low burning point of olive oil, it's a poor choice to use for frying. Olive oil also has a Mediterranean flavour that's not right for a curry dish, and it's expensive. Save your olive oil for a nice dressing and use regular vegetable oil and butter for this dish.

Reviewed On: Feb. 28, 2008