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Indian curries benefit from long simmering to help the spices blend; these flavors hadn't fully mellowed by the time of this dish was served, so I would tweak before making this again. The full can of coconut milk seemed too much (the end result was very saucy), so I think a can of drained and rinsed garbanzo beans could be added to make a complete but vegetarian meal, or the vegetables could be increased (even doubled). I'm still new to Indian cooking (although obsessed with it), but I would introduce the coconut milk earlier to allow all to simmer longer and let the coconut milk to reduce. I think most people would serve this over rice. I used a drained 14.5 oz. can of diced tomatoes instead of 2 medium tomatoes, which worked fine for me. Please consider re-ordering the ingredients in the order used in the recipe as the cooking progresses rather quickly. This recipe is worth tweaking for a tasty vegetarian dish. Thank you for sharing, Nancy. Made for Please Review My Recipe tag game.

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KateL May 02, 2013
Vegetable Curry