Reviewed: May 14, 2012

If I wouldn't have added any liquid this would have been a burnt mess! Bc of my alterations our meal was a success!! :)

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Reviewed: Jan. 8, 2012

This dish was awesome!!!!!!! But I added garlic and green bell peppers in the pan when you put the carrots and onions in. I also put about 1/3 cup of chicken stock on when I put in the cauliflower and potatoes in the pan.

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Blue turtle

Reviewed: Jan. 4, 2012

I doubled the spices, used my own vegetable combos (several different iterations - all good), and simmered 15 minutes with 1.75c of vegetable stock. It turned out great and I'll be incorporating this regularly.

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jibz

Reviewed: Nov. 2, 2011

Forgot I didn't have potatoes left so substituted turnip last minute. They had the same texture and taste, just a bit of radishy aftertaste. Recommended substitution.

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C.T.

Cooking Level: Beginning

Home Town: Cedar Rapids, Iowa, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Apr. 10, 2011

Completely Americanized "curry" Nevertheless, it was tasty...

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Reviewer:

MarlaRose

Reviewed: Mar. 16, 2011

I add some chkn broth as others suggested. I also cut the curry powder to 1.5 Tablespoons, added 1 tsp garlic, few squirts of lemon juice and 1/2 tsp ginger. With these modifications this recipe is dynamite!

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Reviewer:

Dana

Reviewed: Feb. 28, 2011

Loved it. I used cauliflower, potato, red bell pepper, carrot & onion. Quick & easy.

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Reviewer:

KatzNK9

Cooking Level: Intermediate

Reviewed: Jan. 18, 2011

Like other reviewers said, this recipe is a great base. I added some chicken broth at the simmer point, as suggested by the other reviewers and skipped the salt. Instead of black pepper, I added a little red chili powder for some real kick. Instead of the olive oil, I used a less flavorful and more versatile high heat oil. Toward the end of the simmer time, we threw in a handful of frozen peas. I'm keeping this one in the recipe box.

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Dee Schwesinger

Reviewed: Dec. 31, 2010

This is a good curry dish. I found the butter unnecessary. As other reviewers suggested, I added 2 cups of broth to skillet after the spices and before the potatoes and cauliflower. Let it come to a boil, then add vegetables. Fantastic over rice!

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