Reviewed: Jun. 11, 2006

this recipe was an instant hit. the family have requested it to be made again. it really tasted great!

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10 users found this review helpful

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Reviewed: Apr. 14, 2008

This was exactly what I was craving tonight- something fresh with alot of veggies, spicy, and sweet. I followed the recipe, and served it with grilled chicken spiced with garam masala and white rice. With the fresh cilantro, green onions and tomatoes on top of everything, it was so colorful and a delight to eat.

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8 users found this review helpful

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chrissybrichards

Reviewed: Apr. 30, 2008

My husband loves all things curry and doesn't really like cabbage. Well, he loved it in this recipe! I didn't add in the tomato, green onions, or cilantro since I didn't have any on hand. I added some cooked shrimp to this and served it over rice for a filling and easy meal.

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3 users found this review helpful

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DahliaRW

Reviewed: Jul. 26, 2009

This was very good and I actually toned down the amount of curry so the kids would eat it and they did. Very yummy way to incorporate cabbage into the menu.

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4 users found this review helpful

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Alina

Reviewed: Jun. 30, 2010

This kind of "grows" on you! At first, I wasn't sure if I liked it. Then, I knew I did! To make this, I bought a whole coconut, and made my own coconut milk and chopped coconut! Thanks for the recipe!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Feb. 5, 2011

So delicious! I added green peppers, celery, cauliflower, and russet potato to give it a serious veggie makeover and added an entire can of coconut milk. Served over quinoa. Delicious vegan yumminess!

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MyVeganSide

Reviewed: Feb. 17, 2012

Needed more coconut milk in my opinion, loved it though! Yum with brown rice/millet mixture on the side.

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1 user found this review helpful

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Jill

Reviewed: May 29, 2012

I loved this recipe it was so easy to do and delicious! I omited the carrots as Im not a fan and added tofu as the protein as it is healthy and inexpenxsive :) I found the green onions a little overpowering as a garnish but worked much better when I reheated left overs so I would add them earlier next time so they can cook a little. But it was really yummy and I might try adding the hot peppers next time for extra kick :)

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lorg

Reviewed: May 30, 2012

Delicious! I made some slight adjustments: I used 2 tablespoons Indian curry powder and 1 tablespoon regular curry powder (regular curry powder has less heat than Indian curry powder), I put the tomato into the dish when I added the coconut milk, I used 1 can of coconut milk, and I doubled the garlic. My husband is South African and is therefore the curry expert in my house. He thought the recipe was fantastic (but said he would have used 3 tablespoons Indian curry powder). This recipe will be a staple in our house!

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CMac2012

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Charleston, West Virginia, USA

Reviewed: Dec. 14, 2012

My husband and I loved this recipe BUT I must admit we love INTENSE food. I used 4 cloves of garlic and 1/4 c habanero salsa. I also added 1 c julienned celery and deglazed the pan near the end with 1/4 c dry white wine. We served it with haddock in a lemon-cream sauce. GREAT easy, healthy supper. Thank you, Sonia!

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