This is a great recipe! My fiancee and I loved it! I didn't deviate very much from what was described. However, I didn't have coriander, so I added a little extra cumin and some caraway seeds. I also only had whole cardamom seeds, so I shelled them and ground them down a little bit before adding to the recipe. This meant that there were little chunks of cardamom floating around - since I really really like cardamom, I was fine with that, but if you don't like it make sure to use ground cardamom as the recipe states. Heat is neat, so I used a lot of cayenne, but as others have mentioned, be careful. No cauliflower on hand, so used some broccoli and some peas (mutter!). It's important to let this recipe simmer for a long time in order to get the right consistency; it should be thick and easily scoopable, not runny at all. When it's simmering, make sure to stir frequently and scrape the bottom of the pan. Otherwise you will end up with pasty or burned food underneath a layer of soup. The only change I would potentially advocate would be adding maybe 1tbsp of honey; we both felt that it could have benefited from a touch of sweetness. Delicious, fairly easy, and highly recommended.
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