Cauliflower Curry

From: Herb-Cat

On Oct 3, 2008

Pretty good meal. Despite all the spices in the recipe, there isn't a lot of flavor. We may make this again, but will add some other spice or vegetable.

From: justcallmetoni

On Jul 24, 2008

Woowie. The spice blend for this curry is simply marvelous in its complexity and how well the spices work together in perfect harmony. I prepared a reduced fat version using half the stated amount of oil. My other change was accidental when I realized I had frozen peas with baby onions, this turned out quite fine and the little pearls not only absorbed the flavors of the curry but contributed to the textural and taste appeal of the overall dish. .Thanks!

From: superblondieno2

On May 25, 2008

this definately deserves 5 stars because i accidentally burned it and it was still tasty! made for ZWT

From: dallasdiva

On Jan 21, 2009

Awesome and will be entering my weekly rotation! I did tinker though based on what I had in my pantry. I omitted the salt, tumeric, ground ginger, & caynenne. Instead I used about an inch of chopped fresh ginger with one tablespoon Thai Kitchen red curry paste (added with spices). I didn't have any fresh tomatoes so I used diced canned. No need for additional salt, either. [Next time, I might add some heat by adding a fresh diced chili with the peas & cilantro.] Served with a mixed fruit salad of bananas, grapes, and blueberries and a side of steamed brown rice. Just fantastic — thanks for sharing!