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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Reviewer:

Aaron Y

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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Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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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Reviewer:

LYZARD914

Cooking Level: Expert

Living In: Topeka, Kansas, USA

Reviewed: Jan. 12, 2009

Very yummy and the title is perfect!

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Reviewer:

Cooking Kat

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

Living In: Fort Collins, Colorado, USA

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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Reviewer:

SOOPERMOMMY

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Reviewed: Nov. 25, 2008

Easy and really tasty!

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Reviewer:

ccahoon

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

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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Reviewer:

LAURAHALL

Cooking Level: Expert

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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Reviewer:

Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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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Reviewer:

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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