I'm giving this a 4 only because I had to make many provisions in it, but the result I believe is a 5. I took many suggestions from viewers. First I had whole stewed tomatoes in my pantry, so I put it in my processor on pulse so it came out slightly chunky, but mostly like sauce (I think this helped the result to be creamy in the end). I added cayenne (since I didn't have crushed red pepper), paprika, curry paste (green because that's what I had), white pepper, tumeric, cardamon and ginger (I had the refridgerated squeeze kind). I added diced cooked/skinned regular potatoes and added about 2+ tbs of heavy cream at the very end. I used 3 tbs curry (instead of 2) and 2-3 tbs sugar (instead of 3). I kept it covered for about 30 minutes and didn't have a problem with it not being creamy. I served it over steamed basmati rice. I didn't get the review from my husband yet, but not sure if they'll be any left by the time he gets home. If I were giving it to my daughter, I'd skip the cayenne pepper, but I'm not sure if she's ready for Indian flavors yet anyway.
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I'm giving this a 4 only because I had to make many provisions in it, but the result I believe...