Reviewed: Oct. 19, 2009

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!

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jennifer272

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Reviewed: Jun. 15, 2009

Yep, you definitely need to keep an eye on this while it's cooking, and add liquid when it gets dries out (I used chicken broth). I cut back on the pepper flakes since I was making it to go with the already-spicy Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar) from this site. I also omitted the tumeric as mine has been in the cupboard too long and has got kinda sour. Next time I'll use peas insetad of carrots (we didnt really care for the taste). Not bad though. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

This recipe was very tastey, but definitely did require some extra cooking and moisture for the carrots and potatoes. I also added garbanzo beans and garlic, and everybody, myself, my 2 year old, and my husband, loved it.

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HAPTIC

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Reviewed: Mar. 14, 2009

very tasty, but yes, water is needed pour a little at a time, as it will cook into the veggies quickly served over quinoa, which is a little healthier recommended

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Graham Carson

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Reviewed: Feb. 5, 2009

Even when I took others' advice and added two cups of water and peas and yogurt this still ended up as a fairly bland curry. Perhaps that's because of a lack of decent curry powder but even so, not the greatest curry recipe. My search continues!

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Phil

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Reviewed: Jan. 4, 2009

Yum. I did boil the cauliflower and potatoes while I sauteed the onion and carrot. I also added frozen peas as suggested. I enjoyed this dish more the second day after the flavors had time to sit over night.

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GIRLWTUDE

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Reviewed: Nov. 21, 2008

This is a pretty good quick curry recipe. It's definitely a lighter version than with the coconut milk. I did add about 2 cups of veggie broth and some arrowroot powder (about 1.5 tsp) to thicken the sauce up a bit. Very yummy and not much left for lunch the next day.

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ayr

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Reviewed: Sep. 17, 2008

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.

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IRIS T.

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

I added pumpkin to this, it was so delicious and really easy to cook

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*Vikki*

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Reviewed: Jul. 14, 2008

we added broccoli!

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Mrs. Julie

Cooking Level: Intermediate

Home Town: Waltham, Massachusetts, USA

Living In: Lowell, Massachusetts, USA

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Reviewed: Jun. 8, 2008

this is a very good starter recipe! It easily accepts substitution of whatever vegetables you happen to have on hand. I used fresh instead of frozen. I added nutritional yeast for a thickening (didn't have tomato paste on hand) and red pepper flakes to spice it up. I agree with the many before me, if you like a lot of "kick" add more curry powder.

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Angela

Cooking Level: Intermediate

Home Town: Gary, Indiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 14, 2008

I followed many suggestions (thanks!) and also added my own: I agree that there should be way more curry powder than called for, and I added spinach and chickpeas at the very end for some fibre and more vegies. Everyone thought it was "ok" but not amazing. I'm going to play around a bit more with the spices and seasonings next time and maybe it'll move up to 4 stars!

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LeeBt

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 28, 2008

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.

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NICKELINI

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Reviewed: Jan. 7, 2008

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.

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kmlmgm

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Living In: Masonville, New York, USA

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Reviewed: Jun. 18, 2007

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.

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Debs

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Reviewed: Mar. 24, 2007

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.

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elle

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Mar. 6, 2007

I added peas, because someone else suggested it and it did need something green. I also added some water to keep it from drying out and a couple boullion cubes so it wouldn't get watered down.

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VeggieMama

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Reviewed: Feb. 25, 2007

I love this dish all by itself and have made it repeadetly. I use frozen cauliflower and carrots and always keep them on hand so i can make this dish at the drop of a hat.

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CPs1ady

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Reviewed: Oct. 16, 2006

This dish seems like it is missing some sort of key ingredient but I can't figure out what it is. I also think that it would taste a little better with fewer potatoes in it. I followed the advice of an earlier reviewer and added frozen peas to the dish which I thought were very yummy, and I also ended up adding about a cup of water while I was cooking the veggies in order to keep them from getting too dry, and to make a bit of a sauce for the dish.

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Katie723

Living In: Boulder, Colorado, USA

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Reviewed: Aug. 14, 2006

This is a great recipe to tinker with! I don't think the estimated prep/cook time is accurate though...it's more like an hour at least by the time you prepare all the vegetables and let them steam to perfection. Not a quick fix meal by any means, but well worth the effort! Make a big batch so you can freeze it and enjoy for a quick lunch/dinner.

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minipony

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