Wow...really great recipe! Two things though....cooking times listed are too short. "Cook until vegetable have softened, about 5 min." Really it's more like 10 - 15 min. "Simmer until vegetables are tender...15 min " Really more like 45 - 60 min. If you are hesitant about the tofu like I was, suggest cutting the extra-firm tofu into smaller cubes.

Reviewed On: Apr. 7, 2013

I like this recipe quite a bit. I, like many of the other reviewers, don't microwave cooking much, so, I first roasted the potatoes and cauliflower for 25 min at 475 F instead and it worked out very well. I added peas, too. If you want this dish saucy, I suggest using canned crushed tomatoes instead of fresh. This way,you can adjust sauciness to your liking by varying qty of tomato. I used about 1/2 of a large 28 oz can and it came out great. As others reported, Veg broth would probably work, as well, but, I didn't have any. I also suggest that you double the amount of curry powder that vburrito's published recipe calls for. Bob Appetit!

Reviewed On: Apr. 4, 2013

The recipe was really good, but, I changed it up somewhat. Instead of fresh okra, I used a 1 lb bag of frozen cut and for the 2 fresh tomatoes, I substituted one 14.3 oz can of fire roasted diced. Still, the dish came out great and I'll definitely make it again.

Reviewed On: Mar. 31, 2013