Reviewed: Oct. 16, 2009

Add broccoli.

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William

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Reviewed: Aug. 27, 2009

I rated this 4 stars because I think it's a great way to make easy, quick accessible curry, and with no meat! Have made it multiple times, and love how spicy it is!

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Kathryn

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Reviewed: Apr. 22, 2009

I adore Indian food and am always trying out new recipes. Firstly, it was quite tomatoey and would suggest a can of tomato sauce instead of paste. I used fresh cut up veggies, used hot madras curry paste instead of curry powder, added cumin, mustard seed, garam masala, a bit of sugar, and vegetable broth instead of cubes. I also threw in a can of chickpeas for some iron. Not a bad recipe, just needed to be expanded upon.

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Mary M

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Reviewed: Mar. 22, 2009

Very bland. Tomato is overpowering. Does NOT taste like any curry (good or bad) that I've ever had before. It is easy though.

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CPickle

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Reviewed: Feb. 13, 2009

I followed the recipe nearly exactly (changed the vegetables), and here's what I have to say: It wasn't so much a curry as a sauce of sorts.. With big vegetables inside. It had the curry flavor (and spice), but it was mostly vegetables for me. I'd recommend using less vegetables, and using fresh ones instead of frozen ones.

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Aaron Y

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Reviewed: Jan. 15, 2009

I am a fan! This was really yummy and easy to make. My husband complimented it as well. I did add some hot chili sauce to it at the table because I like a little heat. Love the flavor of curry....

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 14, 2009

Delicious. Spicy, and full of goodness - I felt so fortified eating this. By the way, any veggies you have on hand will do - this is a great way to get rid of those last little bits of veggies hanging out in the cooler box - just cut them up and toss them in. Thanks! We'll definitely be having this again.

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LYZARD914

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Jan. 12, 2009

Very yummy and the title is perfect!

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Cooking Kat

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 15, 2008

This was a good BASE recipe. I used 2 tsp of green curry paste, 1/2 can of lite coconut milk, and 1/2 cup chicken broth. The rest of the recipe was the same for me in addition to using 2 medium potatoes (steamed before adding to curry). I left out the tomato paste and did not find it missing anything.

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SOOPERMOMMY

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

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Reviewed: Nov. 25, 2008

Easy and really tasty!

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ccahoon

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Reviewed: Nov. 22, 2008

This was such a great base recipe. I made a few alterations - used 1 1/2 c chicken broth (what I had on hand), 1 can coconut milk. Instead of the frozen veggies, I used the onion and garlic but then added 1/2c chopped red pepper and about 3/4c whole grape tomatoes. I then added 1 can chickpeas plus about 3/4c peas. I added a wee bit of sugar to mellow the spice a little - might cut the curry to 2T next time so my little ones can try, but still delicious. Served with basmati rice and homemade naan - to die for. Thank you!!

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LAURAHALL

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

My family loved this. I served it with couscous and Baked Tofu bites (from this site). As far as changes, I left out the tomatoes and bouillon cube and used vegetable stock from a box (about 3/4C.) for the liquid. This is definitely easy to make. A great weeknight dinner.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Oct. 28, 2008

I tried a variation today, and it wasn't bad at all! I'll have it again sometime!

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KC

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Reviewed: Oct. 22, 2008

I am giving this 5 stars because it lives up to its title...it is quick, it is easy, and it's a great base for a curry dish, without being too intricate, as so many Indian recipes are. I added tofu along with mixed frozen vegetables, left out the tomato paste, and added about two tablespoons of butter during the last 5 minutes of simmering. The butter really gave it a smooth consistency, thickened the sauce, and added even more flavor. I used Indian curry powder (rather than Chinese curry)-- half basic curry (more tumeric based) and half masala curry, and I added three cubes of frozen cilantro. I simmered it for about 45 minutes, until the tomatoes reduced down and were no longer chunky. At the very end, I added a pinch of cinnamon, and it really tied the dish together. Overall, a very good basic curry! I would like to try this with garabanzo beans next.

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vwbug7

Cooking Level: Expert

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Reviewed: Oct. 18, 2008

This is a good starting point for customizing the curry to your taste. I added fresh ginger and additional turmeric, mustard seeds, cumin and a dash of cayenne. For the vegetables I used half a bag of frozen mixed and added a stalk of chopped broccoli ( Next time I would use cauliflower and mushrooms. Instead of vegetable broth I used light coconut milk and a bit of water. When tasting before serving I thought it a little thin so I stirred in some natural, no sugar peanut butter. The peanut butter added nice body and richness without a too pronounced peanut flavor.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Oct. 10, 2008

It's a great base to work on, but here's some suggestions for a richer Indian flavor. Add a teaspoon of Garam Masala, and half a teaspoon of chili powder. Then if you want a bit more heat, add one diced pepper to the herbs, garlic and paste (I just used a few slices of jalapeno I had in the fridge).

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Lucy

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Reviewed: Oct. 3, 2008

I took the suggestion of another review and added the can of Coconut milk and only about 1 and 1/2 cups of chicken broth. It took on a creamy consistency that was so fragrant and tasted amazing! I didn't think it need much more in spice after the curry powder (on our travels a few years ago I had a Turkish Curry I picked up at a local market and I think it was already a little spicier than a normal curry). I also used all fresh veggies in this order: 1 lg. carrot and 1/4 a head of Cauliflower, 2 fresh tomatoes and some chicken I had already cooked before hand. Those were added to the onion/garlic/curry tomato paste, broth and milk concoction. Let those simmer for about 20-25 min. Then I added nice large chunks of Zucchini, Mushrooms and the bell pepper and let those simmer for 15 min. or more (test to make sure they are not overdone along the way). I will try next time to top it off with the cilantro but didn't have any. I definately recommend something for a crunch . . .cashews were another suggestion I took. The salty sweet and spicy was perfect combo. I will be hanging on to this to make again and again.

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Amee

Cooking Level: Intermediate

Home Town: Rohnert Park, California, USA

Living In: Chico, California, USA

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Reviewed: Aug. 31, 2008

Delish! This was my first attempt at a curry, and this was the only recipe i found that i had ingredients on hand for. I added a can of red beans, and used tomato sauce instead, and it came out beautifully! YUM!

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alison

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Reviewed: Jul. 21, 2008

This was AWESOME!!! I added one chicken breast cut up into chunks. My husband and I couldn't get enough of it!!!

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StarVibe

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Reviewed: Jul. 20, 2008

This is a pretty good recipe with a few tweaks. First, I halved the oil and used butter for the other half ( not as healthy, but adds authentic flavour to Indian recipe). Next, I added some fresh ginger for added spice. Then to get a bit spicier, I added two generous pinches of chilli powder (Indian chilli, not the American kind you use in chilli con carne).

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kellyg73

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Quick and Easy Vegetable Curry

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