This was very good. As others have suggested, I omitted the garam masala and cinnamon, cut the salt in half and added only a teaspoon of cayenne pepper as well as half a teaspoon of crushed red pepper. I then sprinkled a generous amount of paprika on top of the cauliflower and potatoes then simply baked them at 400°F for about 45 minutes (or until a fork nicely pierces through a potato), stirring once. For a lighter coconut milk, I purchased Mae Ploy coconut milk from the Thai supermarket(which was quite cheap) and used about 2/3 cup mixed with a cup of unsweetened almond milk which added the right amount of creaminess. Light coconut milk is really JUST full fat coconut milk dilluted with water. Lastly, I served this with quinoa and naan bread that was lightly toasted with minced garlic and topped with fresh chopped parsley. So delicious and so easy!

I made an eggless/dairy-free version of this recipe. Instead of milk, I used almond milk and instead of egg I used 1 1/2 tsp of Ener-G Egg Replacer and 1/4 cup of apple sauce. I used Chef Joy's recommended crumb topping instead of the one in the original recipe. These turned out amazing and all the non-vegans couldn't tell the difference!

I made a vegan version of this recipe. I substituted the chicken with sliced mushrooms. There isn't a big difference! The sauce was a little too bold for my guests, but I loved it.

I made a vegan version of this recipe. It was so good. I used a fennel seed based vegan sausage by Field Roast Co. and vegan grounds by Gimme Lean Beef. I made my own tofu based Ricotta with a package of firm tofu, 2 tsp lemon juice, 2 tsp olive oil, garlic, kosher salt, black pepper, Italian seasoning and a dash of nutmeg. I used a vegan Mozzarella substitute by Follow Your Heart brand and Vegan Parmesan by Galaxy. I cut out the egg of course, and the fennel seeds as the sausage already had them. My vegan friends raved about this and the meat eaters couldn't tell the difference.

Great basic recipe. I never have fresh bell peppers on hand, so I omitted those and the diced tomatoes/green chiles. I used a can of tomato sauce instead. It went well with my enchiladas.

I adapted this recipe to a vegan version and used Trader Joe's Beefless strips instead of chicken. I also added quartered red potatoes and carrots. I omitted the diced tomatoes and used light coconut milk instead of regular. I served this over saffron rice. It was literally mouth watering!

Great basic recipe and went well curry! I used Trader Joe's Spanish Saffron. I soaked the saffron threads in the 2 cups of hot water before adding to the rice. The rice came out naturally yellow and I didn't need to use yellow food coloring at all.

OMG! I seriously ate the whole thing in one night. Then I regretted buying such an expensive rump afterwards. I used dark beer and toasted garlic on the rolls.

I used Trader Joe's "Frozen Just Grilled Chicken Strips" which cut down on a lot of cooking time because they defrost for only a few minutes in the microwave. I also used fresh steamed vegetables instead of frozen ones, to avoid the soupy unnatural Yoshinoya vegetable taste. One of the best American chicken and vegetable stir-fries I've ever tried!

I triple dipped the fillets for a thicker crust. The perfect dinner served with steamed broccoli and rice pilaf.

This is an outstanding scrambled egg recipe. I used egg whites, fat-free mayonnaise, butter(margarine has trans fat) and fresh ground pepper! Delicious!

I used corn tortillas instead of flour tortillas and microwaved them for 30 seconds to make them more pliable. If you do no heat them before rolling, they will fall apart. I served these with black beans and traditional Spanish rice.

I substituted Keebler's Graham Cracker Ready Crust instead of regular pie crust. Served with Cool Whip. Seriously the best pumpkin pie I've ever had.

I sliced the onions into thin, round circles instead of cubes. I didn't add dill weed, grebenes or celery.

I substituted four teaspoons of baking powder instead of baking soda, 3/4 teaspoon of salt instead of a pinch, 1/3 cup of white sugar instead of an 1/8, and 3/4 cup of cream instead of milk. I also added two tablespoons of shortening and one egg to mixture. I did not add the cream of tartar. I served them halved with strawberry jam and whipped cream. My version: 5 stars, this version: 3.

I used two packages of Trader Joe's Roasted Potatoes with Roasted Peppers & Onions instead of frozen hash brown potatoes, Campbell's Condensed Cream of Mushroom soup(Reduced Fat) instead of condensed cream of chicken soup, fat-free sour cream and one cup of Sargento's reduced-fat shredded Mexican four cheese instead of two cups of cheddar cheese. I sauteed two cups of Total cereal in cooking spray instead of butter. The casserole came out lighter and in my opinion, more consciously satisfying than the original version.

I substituted four fresh roma tomatoes instead of two cans of stewed tomatoes. I boiled the fresh roma tomatoes in kosher salted water for five minutes before peeling the skins. In a seperate skillet, I fryed Tofurky's Italian sausage with a little garlic salt and coarse ground black pepper until brown. I added this to the marinara pot and then served over angel hair pasta.