"This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want." — MRICHAR4
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onion, finely chopped
salt and ground black pepper to taste
red pepper flakes
cauliflower, broken into small florets
potatoes, peeled and cubed
I can't imagine making this recipe exactly as outlined here. Not sure how the potatoes and cauliflower would simmer without the addition of at least two cups of water (or broth). With the liquid, however, it got nice and saucy. I also doubled the carrots and added garlic.
Also, due to the low burning point of olive oil, it's a poor choice to use for frying. Olive oil also has a Mediterranean flavour that's not right for a curry dish, and it's expensive. Save your olive oil for a nice dressing and use regular vegetable oil and butter for this dish.
This was okay. I added a little extra curry powder and turmeric. I found it was a little dry so during cooking, added some water. (I would have used chick.broth but I didn't have any on hand)
My husband loved this. I cooked the potatoes and cauliflower first though. Also added 1/2 c. frozen peas at his request. Great flavor, smells wonderful. Spicy.
This was a great recipe that even my curry-wary husband loved.
I made a few changes though.
1. Cut out the butter - indulgent and not needed. A touch of oil did the job.
2. I accidentally read the recipe backwards and doubled the tumeric and halved the curry. It was a wise mistake! It came out so yummy this way.
We ate it in fresh whole wheat pita bread and loved it! It's also great as a cold snack.
Very tasty, but i made changes as per some other reviews. I added enough water and vegetable stock for the vegetables to cook without pre-cooking, and added peas (good tip). I also upped the curry powder and turmeric, and added 3 large spoonfuls of creme fraiche 10 minutes before serving to make a creamy sauce. Served with pilau rice, poppodums and naan, this was a lovely alterntaive to a meat curry, and very light.
Agree this is a great starter recipe with so many possible variations. Some type of liquid is definitely needed in order to simmer the vegetables. Liked the suggestions of tomato paste and creme fraiche. I substituted thick chunks of yellow squash for the potatoes but may use potatoes another time. Didn't realize I had no turmeric on hand until I had the preparation well underway. I omitted the salt(because I used chicken broth)and pepper(reviewer's tip)and even with these omissions we thought it was very good. Since I didn't use potatoes I didn't see the need to pre-cook the vegetables so my cooking time was still only about 20-25 minutes. Glad I saw this recipe and thanks for the previous reviews - will definitely be making this again and again.
Delicious! I followed the others suggestions to use chicken broth and/or water while simmering the potatoes and cauliflower. I used 1 cup broth and 1 cup water. Next time I will use 1/2 cup more of each, I would have liked just a bit more sauce. I also added a few other things for a bit more spice and flavor; 1/2 tsp. curry paste, 1/2 tsp. chili powder, 1 tsp. garlic, 1 tsp. fresh grated ginger and I did use additional curry and turmeric. Thanks very much for the recipe and the added suggestions to make the exact curry dish I was looking for!
Excellent! I made this for dinner last night and it was great, had it for lunch today and it's even better! I subbed sweet potatoes for white, doubled the curry and turmeric and added 1 cup chicken bouillon for moisture.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 173
This meal is bursting with exotic, rich flavors, and is very easy to make.
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