Cauliflower and Tomato Curry

From: Ppaperdoll

On Apr 16, 2005

I made this when I was trying to use up some of my tomatoes, and it was really good. I added some frozen shrimp (because I was trying to use that up too) and didn't do the onion ring thing at the end. I didn't think it needed it. Even the kids liked it, (and they normally don't touch tomatoes!) I served it with rice, naan bread, and a lentil curry. Will definitely make it again!

From: jdoe

On Jan 23, 2004

I really wanted to like this, but the flavors were washed-out tasting. My spices are fresh, so I'm not sure why it wasn't more flavorful. I left out the chili pepper, so I didn't expect it to be spicy at all, but I expected the other seasonings to result in a more flavorful curry. I added garlic, and topped with toasted cashews. The cashews were a nice addition for those of you who enjoy them.

From: Mirj

On Apr 12, 2003

This is the curry for me these days! I served this alongside some grilled chicken breast and had a cool cucumber and dill salad on the side. I made enough that I have a nice big Tupperware full for lunch in the office today. The only change I made was to add about 3 gloves of coarsely chopped garlic and a handful of Hungarian paprika. This dish is very versatile, you can add pieces of meat or fish to it to make it more of a main dish than a veggie side dish. I'm going to try it again very soon with some pieces of marinated chicken breast in there, should be delish! Thanks Annelies!

From: Roosie

On Dec 30, 2004

I am not going to give this any stars, because I left off the fried onions and the cilantro, both of which I think are probably very important to "make" this dish. All in all, it turned out well- nice flavors, although I am with the other reviewers who found it a bit watery, and I even used less liquid than called for. I though that the wateriness made the spices taste a little milder than they truly would. All-in-all it turned out well though, a very pretty dish with golden cauliflower in an orange sauce sparked with bright red tomatoes. I got really, really confused at step three where it says "puree"- you see, I read this as a verb, not as a noun, as it should be (refering to the tomato puree called for in the recipe) and I sat at the table for quite a few minutes trying to figure out why in the world I would puree this and how the next step (cook til tender) would make sense if this were pureed. Anyhow, just my anecdotes... I am looking forward to trying this again with the cilantro and fried onions- we're big fans of Indian food and cauliflower. I will however, try using less liquid.