This is a beautiful recipe, I think the rice and curry are the two elements that make it really special. I was recently living in a vegan houshold so made a few alterations to suit and I think the results were just as tasty. Low fat margarine can of course be used as a butter substitute. I used vege stock instead of chicken stock. A note for anyone trying to make sure their meal is vegan - many vegetable stocks contain milk and other animal products so double check the ingredients. I used potato instead of chicken but I suppose you could use tofu (I've never been much of a fan myself). Finally instead of cream I used coconut cream which added a new dimension of flavour. Coconut milk is a lower fat option but it won't have the same coconut hit - just the creamy consistency. Try it out as an alternative!
Was this review helpful?
4 users found this review helpful
This is a beautiful recipe, I think the rice and curry are the two elements that make it...