I selected this recipe in Zaar Tag to use up half a can of coconut milk in the fridge - and I am glad I did! Very good and (surprisingly) filling dish served over rice (for the cinnamon rice I added a cinnamon stick to the rice cooker cooked on regular rice -- very good and almost too easy!). And per the recipe suggestions I put the spices (cloves -bay leaves) in a cheesecloth bag, so I could remove them easily at the end of the cooking time. Oh, I didn't measure my veggies, so my amounts were off a bit, but I don't think that made any difference in the final delicious end result. Thanks for sharing!
This is a very tasty vegetable curry. The only changes I made was to use the dry form of the cardamom, cinnamon, etc. I did not use eggplant, but used potatoes, peas, carrots and cauliflower. Served this delicious meal over some brown rice.
Delicious vegetarian curry that my family all enjoyed. I doubled this recipe and was really glad that I did. Prep time was less and cook time was more..........so the 40 minutes given was just about right :) For some extra protein for a vegetarian meal, I would add a can of drained and rinsed chickpeas. The Indian flavours added to the Madras curry powder to make this an authentic tasting curry. It didn't take much effort to pick out the cinnamon sticks, bay leaves, cardamom pods and cloves and the flavours they imparted were well worth a minute or so to find them in the completed dish. . Made this recipe for you twissis as a thankyou for adopting me in PAC :D Photo also to be posted
This is what I would eat if I were a vegetarian. Very filling and satisfying.
I made this tonight for two reasons. 1. to help use some of the veggies that I bought for the India round of this ZWT 8. 2. because it sounded yummy! I was right, it's delicious. Sadly I didn't have the eggplant but all else was used and it made a grand meal that I served over saffron/cinnamon rice and with coconut water to drink. Te-rrific :D