Reviewed: May 1, 2012

Delicious & easy recipe. I added a lot more veggies because I had them on hand and wanted to get an additional meal or two out of this dish. I followed the directions, but also added a potato, a zucchini, a yellow bell pepper, two jalapenos, and spinach. Really yummy!

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Reviewer:

Goodbyesam

Reviewed: Mar. 12, 2012

I made this for dinner tonight. I didn't have turnips on hand so I didn't add those. I added carrots. I used tomato sauce as in the recipe list and I think this is important to get the right consistency rather than those who have suggested using diced tomatoes. I served with jasmine rice. It was delicious!

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Reviewer:

la chef

Cooking Level: Expert

Reviewed: Feb. 28, 2012

I don't like curry...so I left it out and added Tony Chachere's instead. I used three turnips and canned beans and corn. I used petite tomatoes instead of sauce. Lots of garlic and cumin. Very happy :) Very versatile and easy.

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aprilgroves

Reviewed: Dec. 7, 2011

It was so tasty. I made brown rice and kind of mixed it together after and squeeze fresh lime juice on it. sooo good.

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Mahsa

Cooking Level: Expert

Living In: Tustin Ranch, California, USA

Reviewed: Dec. 6, 2011

Yum yum YUM! And easy too! I appreciate all the other reviews, and followed some of the suggestions. The can of corn I had was a bit more than called for in the recipe, so I added all. I added a full red pepper instead of a half. I used a full turnip (small sized). I also added half of a shallot along with the half onion. Since I added more vegetables than the original recipe called for, I used a full can of tomato sauce (just shy of double what the original recipe suggests). An hour and 45 minutes later, I'm in vegetable curry heaven! Fantastic recipe!!!

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Reviewer:

dmphax

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Living In: Moncton, New Brunswick, Canada

Reviewed: Oct. 30, 2011

I've made this numerous times and it's always absolutely delish. I've found that the recipe itself is very adaptable. Today, for example, I had a lot of veggies from my CSA box (my daughter and her husband are organic farmers in Lake County, IL), so I just "went for it" and added veggies not mentioned in the recipe, e.g., carrots, Swiss chard, even a parsnip! Since I was making a larger batch than the recipe described, I added a large (28 oz.) can of crushed organic tomatoes and a 1/4 cup of filtered water. Perhaps most importantly, I added an extra teaspoon of cumin and also one of turmeric. (You can also just add more curry powder, to taste basically.) This is a great recipe and just cries out for adaptation. Use the veggies you have on hand and the spices and low, slow simmer will take care of the rest. Btw, I serve it over brown rice. Better than any Indian restaurant!!!

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Pauline

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Oct. 28, 2011

Good recipe, very simple, and satisfying. Had fresh turnips, and dried chickpeas, so made a few modifications. QUick cooked about 4 c. dried chickpeas (boiled for ten minutes, let soak for a few hours, then drain and proceeded with recipe). Used one whole large turnip, a whole onion, omitted red pepper flakes as serving to children. Added about 3 cups of water.Towards the end, threw a chopped unpeeled zucchini in. Would like it with more corn next time.

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Sara

Reviewed: Sep. 22, 2011

this was delicious,my family ate it up and never even realized there was no meat in it.I'll definitely make it again

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Terrry

Reviewed: May 16, 2011

OK, I brought the spices way down- to taste and added fresh tomatoes with the garlic. In addition, I added agave nectar and carrots. Both sugar and carrots are natural pair with the spices here. I did not add so much agave that it tasted sweet, only enough to pull together and soften the flavors. I did also add shaved almonds. With these additions I think this is a nice recipe. I am also certain adding a pinch of cinnamon to this dish would really add depth and color to it's flavor, but I am not one for cinnamon in my food. By the way, I used two small turnips rather than half of a large. For a non-veg alternative I seered some chicken tenderloins on both sides before starting with the recipe- just let the tenderloins go along for the ride in the pan!

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