4 Reviews

Made with beet greens, came out great.

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littledebbiem September 02, 2013

Nice! Love the healthiness of this dish. I do wonder why the other two reviewers didn't post anything about how much tomatoes are to be used? I did use 1/2 cup of diced tomatoes.I did saute the garlic along the with the ginger. And yes I did use the Methi leaves. Made for the ZWT #8 Lively lemon Lovelies. Namaste

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Rita~ August 20, 2012

Very good! I used Canola oil instead of coconut, and since I've no fenugreek leaves, I substituted in curry leaves. Otherwise the same, with a 50-50 split between spinach (New Zealand style) and Swiss chard. As per an Indian cooking class I recently took, I removed the stems from the mushrooms before cooking this. I used chili powder; next time I may try to go slightly hotter in that department, perhaps with a fresh serreno chili pepper. I think a nice saffron rice would make a great complement. Recipe made for the August 2010 Veggie Swap.

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Diann is Cooking August 29, 2010

Very easy and good! I doubled everything, except I skipped the fenugreek leaves (not sure what they were) and had to use ginger powder instead of fresh ginger. Very good! Thanks for sharing!

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ellie_ May 20, 2010
Leafy Greens Curry With Mushrooms (Vegan)