Recipe by COLLEEN CAMPO
"Vegetables in a spicy sauce. So tasty you'll never miss the meat!"
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jalapeno peppers, seeded and minced
Yukon Gold potatoes, cubed
chopped fresh cilantro
Excellent recipe, sugggest adding cauliflower, soaks up the juice,quartered onions and garlic.
I wish there was a half star option, b/c I would give this 3 1/2. Although it wasnt nearly the best curry I've had, it improved by leaps and bounds after sitting overnight in the fridge. If I make it next time I will cook it a day ahead of time. I added onions, garlic and at the very end coconut milk. I double all the spice and probably tripled the salt.
We had this tonight for dinner, taking the suggestion of adding califlower. I only had one jalapeno, and red potatos, but it was still very tasty and quick. I was worried that there was not going to be any sauce, but the eggplant and tomatos disolved and I only added 1/2 can of coconut milk at the very end along with some spinach. Very good, but not quite mind-blowing. Oh- I also peeled the eggplant, and soaked it with salt for 1/2 hour first, then rinsed it and used it, as it came from my boyfriend's mothers' garden and I was worried it was a little bitter. Yum- we will probably try this again.
I really liked this recipe. i thought it needed a little more, however, and i added cauliflower, tofu, a little sugar and some coconut milk. VERY GOOD!
Quick and easy, without all of the complicated and hard to find Indian ingredients, but very tasty. I added garlic, onion, zucchini, chick peas and a pinch of cayenne pepper (left out the jalepenos). Can't imagine this one without garlic and onion!
I left out the jalepenos, but this curry was abolutely excellent! I served it with rice and used the leftovers for wraps the next day.
Very tasty. Spicy, yet mild enough to taste a wide variety of flavors. Great wrapped in a tortilla for a fast in the car meal. Great served over simple white rice for a very filling, satisfying vegan meal.
This was delicious, especially on the next day. I couldn't find jalapeno peppers or cilantro (i'm in England) so I used "bell" peppers and coriander instead. Next time I'll add onion, garlic and spinach. This is the first successful curry I'v ever made!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 80
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