- Most Helpful
- Highest Rating
Wonderful veg. curry! I made it for lunch this afternoon using 3 carrots, red bell pepper, yellow bell pepper and green bell pepper (1 each), 5 cauliflower florets, 1 small packet of baby corn and about half a cup of French beans. As we are vegetarians, I used vegetable stock and not chicken stock. I did require about 1 1/2 cups of water to cover the vegetables. I served this curry with white Basmati rice and Punjabi papads. This curry was on the spicy side, not too spicy, just right- I especially like the curry powder in it. Hit the spot! Please note: I do not have peanut oil, so I used sunflower cooking oil. A definite keeper in my books! Thank You for sharing :)
Loved it! Made for a buffet along with another of your recipes Mediterranean Chicken Casserole. Over the past couple of years curry has become one of our favourite additions to our menu - we really enjoyed this Vegetable Curry and plans are to make it again - soon! Loved that it not only tasted good but made for great presentation. Made for Auz/NZ Swap.
I love this recipe! I've made it at least 10 times it's so good. Always comes out perfectly, and my family loves it.
Loved this curry! Not too hot but lots of flavour. I served a dollop of Greek yoghurt on the side which went really well. Thanks for this recipe Teresa!
This is a very good vegetable curry. I like it a lot. I did put less curry powder in mine because I worry it will be too hot for me. I did not add cashews, basil and coriander leaves and curry leaves because I don't have it, but still it is very good. I tried 2 veg. curry recipe here at zaar but this is the one that I like best. Thank you for sharing your recipe.
Smell fantastic, taste even better. For veggies I used mushrooms, string beans, peas, also added one can (14oz) red kidney beans(drained)and one can (14oz) brown lentils(drained). Didn't have peanut oil either so I used my normal olive cooking oil. Also used vegetable stock. The spices were just right. This is a definite keeper!