12 Reviews of Potato & Zucchini Curry

From: eris_70

On Jun 26, 2003

i made this last night and loved it. i used a tin of diced tomatoes instead of fresh ones and the tomato juice worked well instead of adding so much water. ps this is the first comment i've ever written so it must have been a very very good dish

From: naviline

On May 10, 2008

We are VERY picky about our curry. DH likes his hearty and mild, I like mine so spicy it will make your tongue fall off, and my son is somewhere in the middle So I generally make my curries pretty intense, and bring a small bowl of milk (coconut, soy, yoghurt) to the table so everyone can cut the heat if desired. Some curries work well with this method and some don't. This one did, and satisfied my entire picky table. Like other posters, we added a 14.5 oz can of diced tomatoes, undrained. I think without the tomato juice, this wouldn't have had the saucy consistency we like, and water for sure would have compromised the fabulous flavor! Also used olive oil instead of veggie oil. We served it with fresh avocados, mango and (just b/c we were too lazy to make chapatis) warmed wheat tortillas.

From: yogi

On Apr 30, 2003

I sure did ENJOY! What a wonderful, spicy dish!! I didn't need the chappatis, just ate as is. If you know me, you know I like it SPICY, so I doubled the tumeric, garlic, (I used garlic powder instead of garlic salt) and ginger, and added a little more curry powder (I used HOT curry.) Love all the nutritious vegetables, and the potatoes make this nice and filling. Thanks for another great "keeper" recipe, love4culinary!

From: Sackville

On Apr 24, 2003

If this is what happens when you experiment with recipes, love4culinary, then I hope you experiment a lot more! Really, a very tasty curry. I found the texture was perfect and particularly liked the ginger in this dish. I did add a touch more curry powder, because I like it hot, and an onion. I served this with samosas.

From: PanNan

On Jun 19, 2003

What a tasty, spicy dish! I will try using hot curry next time, because I like the heat. The vegetables were colorful, and complimented each other well. It was filling, too.

From: Lorac

On Jul 31, 2003

How could I not love this dish !You deftly mananged to transform the personality of my recipe just by changing a couple of spices. I made the recipe exactly as directed and enjoyed the rich curry flavor.

From: Dr. Jenny

On Oct 27, 2007

I served this last night as a side dish to Lamb Meatballs with Spicy Tomato Cream Sauce, Kelly M.'s Lamb Meatballs with Spicy Tomato Cream Sauce. I thought it was delicious with really nice flavor. I used 4 tsp of curry, olive oil instead of vegetable oil, and I had to use a can of chopped tomatoes (drained) as I didnt have any fresh ones on hand. I followed all other directions and ingredients as posted. This was quite easy to prepare and I will definitely be making it again. Thanks for posting!

From: Chef #184530

On May 18, 2007

This is quick and simple to make, and is very tasty. I used one tsp of garlic powder in place of the garlic salt & paste, 4 generous tsps of curry powder and doubled the other spices and sugar. Next time I'll add chilli powder and will use just one cup of water, as the sauce didn't thicken sufficiently. The addition of (low fat) sour cream complemented the flavours well.

From: woodland hues

On Aug 21, 2007

Easy, yummy, versatile. Used 14oz can stewed tomatoes in place of fresh. Omitted water. It wasn't runny and that was fine with me for this particular meal. I'd add liquid for sure to get a sauce happening. Added hot sauce -just a few drops- also. I was using fresh new red potatoes and simmered the dish only till just cooked through. Tasty!! Thanks!

From: eeshie820

On Aug 23, 2008