jsue

Great recipe. Easy to prep ahead and have meal ready to serve in 10 minutes.

Made 1/2 recipe using full recipe spices plus some black mustard seeds in tempering. Added Hing when added tomatoes. Great flavor. Served over rice, garnished with yogurt.

Delicious, just as written. Only adjustment made was to reduce oil to 1 Tbs.

Very good base to work from. 1/2 tsp cayenne plenty and I like it hot. For my taste could use a little more acidity--maybe some tomato paste? Will try adding some sweet potato in the leftover to introduce a different texture.

Great recipe! I was generous with quantity of carrots, celery and onion and added enough liquid to cover rather than going strictly by the recipe. I made it vegan by eliminating butter and simmering the veggies in stock made with about 3 tbs nutritional yeast. For cream I used raw cashews puréed in food processor with equal amount of almond milk (i.e. 1/2 C cashews to 1/2 C almond milk yields about 1 C heavy non-dairy cream). Also added generous pinch of allspice along with curry. Served topped with homemade onion-garlic croutons.

Great, easy recipe with ingredients from the cupboard. Since I can't leave well enough alone, I added 1/8 tsp allspice, a large handful of golden raisins, and 2 tbs nutritional yeast with water since I wanted more liquid and had used all my veg broth. I used fresh cilantro leaves instead of spinach because that was what I had on hand. Served with a dollop of Greek yogurt, but it didn't need it. Thanks for the recipe.