9 Reviews of Cauliflower Curry

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!

From: ellie_

On Feb 10, 2008

I didn't know what to expect when I picked this in Zaar Tag — and was pleasantly surprised — this is amazing - a great low cal/almost no fat meal but filling too- if following Weight Watchers I figure this is only 2 points/serving! Even my dh had seconds on this — and he claims he doesn't like curry - but loved this one! A definitely make again and make often meal! Oh, as far as ingredients go I only used one large head of cauliflower - and fresh ginger for the ginger - but dried spices for everything else. Thanks for sharing this keeper!

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: 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: SPrins

On Nov 6, 2009

YUM!! I made this as is except for adding a bit of curry powder and salt. My hubby really liked it!!! Thanks so much for sharing! :O)

From: AmandaInOz

On Feb 11, 2008

This was a nice change from the more typical oily vegetarian curries. It's nice to have a healthy curry option. It was packed with flavour and nicely satisfying. I served it with naan bread and saffron rice. Great quick meal! Thanks Engrossed!

From: Uprooted Texan

On Aug 12, 2009

I made a half recipe tonight. It was very good, and quite filling when served with brown rice. I used low sodium veggie broth in place of water and chipotle powder in place of cayenne. I wasn't sure what kind of mustard seeds to buy, so I got hot yellow mustard seed, ground. The dish was plenty hot for me, and I like it "medium-hot." DH wanted it spicier and added black pepper at the table. DH also missed the juicy "sauce" that is on most curried dishes in Indian restaurants and asked me to make it with more sauce next time. I think I'll increase the spices and add some lite coconut milk, then reserve half of the sauce to pour over the top when serving.

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: momof2leos

On Apr 30, 2008

Very good!