Good recipe, but bland for our family's tastes. My add-ins: I sauteed 1/2 a minced onion, 2 minced garlic cloves, and 1/2 a minced apple (I had Jonagold) in the butter, added cumin and curry and a pinch of cinnamon to the flour and then mixed in as directed. Used low-sodium chicken stock in place of veggie, and for the cream element I used a mixture of half fat-free half and half and light coconut milk. At the end, added soy sauce as directed, but needed extra brown sugar (definitely would have used less if I'd had dark instead of light), a few sprinkles of cayenne and an extra tablespoon of curry. At that point I loved the taste, but wanted some texture. I looked through my cupboard and found 2 cans of sliced potatoes and a large can of chickpeas. I drained and rinsed them well, sliced the potatoes in half, and added the whole can of chickpeas, and it was absolutely delicious, warming and filling. A little went a long way, so I had a bunch to freeze for the season. Next time I will try a mixture of apple cider and coconut milk for the cream part, and add a bay leaf. Also some fresh herbs next time... not sure what yet.
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