Winter Vegetable Curry

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My only changes to the recipe were that I used nonfat yogurt rather than whole milk yougurt (because that is what I had on hand and adding more curry powder than the recipe called for (how one ultimately seasons a dish should be to one's preference. Perhaps the dish ended up less rich as a result of using the nonfat yogurt, but I thouroughly enjoyed it, none the less. This dish smelled and tasted devine. Pairing it with basmati rice completed the meal beautifully.

Changes for next time: I think I will opt for smaller, bite size pieces for the veggies. I'm lazy and would have preferred not having to cut the pieces further before consuming them. Also, the carrots are slower to cook than the other veggies. I think I will add them a few minutes prior to the other veggies (that, or cut them even smaller. The zuchini is quicker to cook, so would add them a few minutes later. If I use the smaller pieces, I will have to cut the cook time somewhat. But taste testing this dish is a pleasure so it will make me happy.

I made a whole batch, but I was the only one home to eat it, so on day 2, after 3 meals of it, I pureed the leftovers with some chicken broth which turned it into soup and then I froze it. At least after 3 days of storage, the defrosted soup did not disappoint (what can I say, this dish really tickeled my taste buds and I still had cravings for it. I'll try to wait a month for the final serving and report back if it didn't store well. (oh, I used an emersion blender to puree the soup and it couldn't handle the undercooked carrots.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The dish was very tasty but was definately not a 30 minute meal - lots of prep work and clean-up afterwards. Also when the recipe called for "Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes." - there wasn't any oil in the recipe and the 3 tablespoons of butter was absorbed by the onion hence no sizzling of the oil - I just simmered the sauce as I normally would.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It took me a while and I made a huge mess but this recipe will be easier to make again and again, I even used a bag of frozen veggies and fresh cauliflower. SO yummy! And perfect for winter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was absolutely delish! All the flavors come together really nice and is liked by even the non-curry-lovers!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very different but tasty dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed this as best I could, keeping the measurements identical. I found the dish to be very bland.