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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I am giving this 5 stars because it lives up to its title...it is quick, it is easy, and it's...