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This is nice. I doubled the cumin, added 2 teaspoons of green thai curry paste, used a can of chopped tomato instead of soup, used half sweet potato and half carrot... and substituted the milk for 1/2 can low fat coconut milk. I'll definitely be using this one again - really tasty :)

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Mediterranean Vegetable Stew

Reviewed: May 10, 2008

I added a couple of teaspoons of pesto, very tasty :)

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Curried Carrot Soup

Reviewed: Feb. 6, 2008

The only down-side to this recipe is that someone has to peel the carrots...! It doesn't taste of curry, but rather has a wonderful subtle flavour. It's also really quick to make. I've made this several times and have been asked for the recipe over and over. Serve with some quality grainy bread.

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Vietnamese Style Vegetarian Curry Soup

Reviewed: Feb. 5, 2008

WUW!!! Maybe the ingredients are slightly different over here in the UK - red pepper flakes (I used chilli flakes?) etc.... but this blew my head off, made my eye-lids sweat! Superb :) I used the 2xtblsp curry powder, 2xtblspn red thai paste suggestion. Nice and quick to make... I didn't have mushrooms so ignored that bit.. but in total the preparation time was about 25 mins, including frying the tofu. Left it to simmer for around 45mins. Stonking recipe for those who like it hot. Cut out the chilli flakes if want to keep your lips..

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