By hipbonez on November 07, 2007
"I wanted to find a recipe that reminded me of a dish I ate a local restaurant once; before I became vegan. Luckily, this version is."
Serving Size: 1 (278 g)
Servings Per Recipe: 4
"Delicious! Very straight forward and easy to follow recipe with yummy results. I used roasted and cubed sweet dumpling squash and added a little extra curry powder. I also used a low sodium veggie stock so I seasoned pretty well with salt and pepper. Great recipe!"