By ResyopUK on April 10, 2007
"Good, clean, wholesome vegetable dish for anyone who likes the taste of curry to enjoy"
Serving Size: 1 (396 g)
Servings Per Recipe: 3
"Great tasting meatless dish! Loved that it could be put together quickly - it simmered while I made coucous."
"My whole family loved this, so it's a keeper! I made some changes to suit our tastes -- left out the butternut squash, added drained & cubed tofu and green beans, and used only half the turmeric called for. It made it perfect for us. Thanks for the recipe!"
"This was the perfect curry for a cool fall evening. I doubled the recipe, but only used 3 cups of stock, which was plenty of liquid. As per another reviewer's suggestion, I added a can of chickpeas to increase the protein content. Next time I might try adding a few raisins for added sweetness. I served it over brown rice, and topped it with slivered almonds. Thanks for sharing a keeper."
"Delicious! I cut up some chicken breast and cooked it separately in a large pot with 1tsp of the curry, using the other 2 tsp of curry with the squash/potato mixture. When the chicken was completely cooked I combined them all into one pot. Turned out great, served over brown rice."
"Loved it, and I agree it tasted better the next day! I didn't have vegetable stock so I used reduced sodium chicken broth and didn't have fresh ginger so I used powdered. I left out the bay leaf. I would add another apple next time. I also added part curry powder and part paste."
"This was delicious served over rice. And it got even better the next day. I think next time I'll add some chickpeas for protein. Great recipe!"