I like this recipe as a starting point, however I do change a few things. First of all I too reduce the amount of tomato sauce by half. Also I change the order in which I add things. I fry the tofu, then add mustard seeds, cumin, coriander, tumeric and curry powder. I heat these spices until toasted together with the tofu and then add the vegetables. I stir fry those until tender and then add the coconut milk and the tomato sauce. I find that toasting the spices adds a lot more flavor.

Reviewed On: Apr. 14, 2012

Like the other reviewers I made many changes to the existing recipe, hence the 3 stars. With my changes I thought it was quite fantastic however. I fried the tofu, poured off any excess vegetable oil and then added 4 chopped cloves of garlic, half an onion, mushrooms, broccoli, red pepper flakes and 2 tablespoons chopped ginger. After sauteing that until it was about half cooked I added 2 tablespoons of lemon pepper and the curry as well as salt and and 1 tsp of basil. I mixed that all together until the spices were fragrant (1-2 minutes) and then added the coconut milk and cooked for a few more minutes until the broccoli was tender. The cilantro I added just before removing the dish from the heat. The lemon pepper I think did the trick, as it was excellent.

Reviewed On: Jan. 11, 2012

As is the recipe was a little bit bland while at the same time being way too spicy. Next time I will increase the amount of curry and cumin seed, decrease the amount of jalapeno and add the vegetable broth thickened with flour that others recommended to make more of a sauce. I might also add a small can of tomato sauce to get more of the tomato flavor to the curry as the one tomato included in the recipe did not really add much flavor to the dish.

Reviewed On: Aug. 29, 2011