Vegetable Curry

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My husband and I loved this dish. Thanks to previous reviewers for suggesting having all spices ready to go before beginning. It's a must in this recipe. I didn't find it soupy in the least, maybe because I drained the veggies after microwaving them. Cooking went a lot faster for me than the recipe states. I didn't have to wait 3-5 minutes for the garlic to brown, for example. Maybe the heat was up to high. In any case, it turned out great. I tasted one of the veggies after they came out of the pan, before being tossed with the yogurt. Yummy! It would be good without the yogurt too, in case you want to make it but are short on yogurt.

Tip: I accidentally used a white silicone scraper when making this recipe and now I have a yellow silicone scraper! The turmeric stains horribly so be careful what you use and what it touches.

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I don't think I'm making this recipe correctly; more detailed instructions please, Alton!

On my first attempt, I nearly burned the seeds, and on my second attempt, the flavor was bland and boring. I can't find the right technique to get enough flavor without burning them. Maybe I should bruise the seeds a bit before adding to oil. And I'm using decent quality spices.

I do like the yogurt idea quite a lot, much lighter than coconut milk often found in curries -- though I prefer a more corn starch to thicken it more.

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Good and fairly creamy but not spicy at all. Use chili flakes with other spices instead of red peppers.

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its called raita in india

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delicious & easy, plus it was quick! definately going into my recipe box.

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I had some left over Plain Yogurt in my fridge from another recipe so I decided to give this recipe a whirl to use it up. All I can say is FAN-BLOODY-TASTIC!

PAIGE is correct when she says you need to have the garlic already crushed and the spices already measured out and ready to go into the pan. ? repeat after me? mes en plas will set you free.

I just did this recipe? I had the heat a little high perhaps when sauteing the garlic etc? so after when I veg I also added about a 1/3 cup of white wine (cause it was open ? otherwise it was going to be water to thin it out a bit while it cooked etc? otherwise I followed the recipe pretty well as it is here. Served it on the side with pork Chops and I gotta say this is being added to my regular dinner lineup at my house ? that?s a definite!! You got a winner here Alton m?boy!

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This recipe was delicious. We prefer fresh veggies, so we used them instead. We also added cashews and raisins. Great recipe for those who don't like veggies.

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I modified this recipe slightly by adding some pork cubes at the same time I added the garlic and chiles and browned them before adding the veggies (I'm a carnivore, what can I say?.

It was very good with a nice spicy taste without being too hot. I may put 4 chiles in next time. And there will definitely be a next time. Good dish!

Word of caution: I think it was the turmeric, as this is my first time cooking with it, but something in this dish stained my kitchen floor and countertop yellow! I spilled a bit, and I have been unable to get the yellow to come out.

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when you're in a bind and you want to cook up some vegetables quick, it's great to know that you can make frozen veggies taste great with this recipe. I'd probably use a little less yogurt.

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My family and I love Indian food. We live near an Indian food and shopping district in So.Cal., and have never tasted anything like it. Very easy to make. You do need to like the taste of yogurt.