Reviewed: Apr. 30, 2011

This was heavenly! And wow, did it smell good cooking. I think you could use just about any combination of vegetables and it would work. We served it with saffron rice and naan, and it was delicious. Thank you so much for posting this!

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Reviewer:

Leslie R.

Reviewed: Sep. 7, 2010

The spices are nice, but made it a stoup instead of baking, made few adjustments since I don't like the bland result. So I added 2 tablespoon sugar, 1 tablespoons Thai yellow curry paste, 150ml coconut milk (not too thick). I add in apple at the end. If you mix a bit of couscous or oatmeal, garnish with coriander leaves, it becomes a full meal and tastes wonderful, very light beef curry stoup, the coconut milk does wonders.

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Reviewer:

bettyboopy

Home Town: Jakarta, Jakarta Raya, Indonesia

Reviewed: Jan. 31, 2010

Interesting. I made it with boca burger instead of beef and eggplant as I did not have zucchini. And more of potatoes instead of pasnips.

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Reviewer:

VIVNIDHI

Reviewed: Jan. 28, 2010

Great flavor and wonderful seasonings but I made a lot of revisions. First I used 2 pounds stew meat rather than 1/2, and I didn't boil the beef, I dredged it in seasoned and browned it, then set it aside. I omitted parsnips (what are parsnips anyway?) and zucchini. Rather than go through the whole roasting pan ordeal, I dumped the browned beef & 1 can of beef broth into the pot with veggies, added a cup of water put the lid on & simmered for about 1 1/2 hours. The only change I will make next time would be to add the apples about half way through, because they were a bit soggy after cooking. Other than that, it's DELICIOUS! Wasn't too spicy for my kids either.

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Reviewer:

EKSATTLER

Cooking Level: Expert

Living In: Windsor, Colorado, USA

Reviewed: Nov. 12, 2009

This was a delicious curry and excellent way to use up left over root vegetables. I added a can of coconut milk to the recipe. It had a bit more spice than I like, but my husband found it just right. It was perfect for a cold winter night meal.

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Reviewer:

donnamosk

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Reviewed: Apr. 14, 2008

Just ok. Served this over rice

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Reviewer:

Ronald

Reviewed: Feb. 6, 2008

Delicious! I added some vegetable stock and rosemary to the chicken (I had no beef) while cooking and substituted 1 extra carrot and 1 extra potato because I had no parsnips. I left out the raisins and used peanuts too. It turned out great, but I'm sure it would have even without the adjustments.

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Reviewer:

Kim

Reviewed: Jan. 7, 2008

A good spicy meal. My hubby made it while I was out and I came home to the house smelling yummy! The spice was a little much for me but perfect for my hubby.

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