Vegetable Korma

  • TerriS2 Posted: 02/24/11
    Worthy of a Special Occasion

    We enjoyed this recipe and I will make it again. I did cook everything quite a bit longer than as directed in the recipe.

  • allisonjessee Posted: 02/28/11
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    We thought this was just okay. It wasn't too difficult to make, but we didn't think the flavors were great. It actually seemed a little bland for how many spices were in there. Nothing bad about it, just nothing special. Probably won't make again.

  • lfinney Posted: 03/22/11
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    Pretty good; used less cauliflower as there are only 2 of us, but kept rest of vegetables to same ratio. Upped the spices a little bit and did not use edemame; added frozen peas at last moment. Served over instant brown rice. Interesting change from my usual "meatless" night!

  • Magnoliasg1rl Posted: 03/15/11
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    This recipe seems to have all the ingredients combos for a good vegetable korma, but I found the end result a bit bland. I would definitely add more peppers next time around. I, like the other reviewers, increased the cooking time. As stated, the onions were not soft and the cauliflower was too dense.

  • SeattleSheri Posted: 03/18/11
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    We really loved this recipe. I pretty much made it according to the recipe, except I added some mushrooms and chicken. I agree with the previous poster, that it takes longer than the recipe outlines, but we found it quite flavorful! We will definitely make it again!! It's fabulous!

  • SydneyRNH Posted: 02/28/11
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    I am a fan of vegetable korma in the restaurants so I was happy to have a lighter version. It was excellent, although next time I'll use a little less cayanne and a little more cinnamon (a little too spicy for my taste) Really good cold the next day!

  • MAP28210 Posted: 06/03/11
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    did not turn out very well for me- followed recipe as/is. sauce did not thicken properly, and flavor was not quite consistent with this favorite dish! i think other recipes may do this better justice; I'll stick with those.

  • amhnd06 Posted: 04/06/11
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    This came out pretty bland for me too. It wasn't worth the time it took to make.

  • Corasmom Posted: 04/18/11
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    This recipe is fanastic as written. My 1 y/o gobbles this up like there's no tomorrow! I cook it a little longer so the veggies are tender enough for her. The last time I made this I didn't have any white potato so I used sweet potato. It was FANTASTIC! I'll be making it that way from now on!

  • Indy500 Posted: 06/09/11
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    I have made this several times and my family asks for it. I did not make any changes to recipe.

  • JustSomeGuy Posted: 05/20/11
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    #1 complaint: "2 cups hot cooked long-grain white rice". I'll admit it, I'm a n00b when it comes to some things, and rice is one of them. Where was the "how-to" on the exactly 2 cups rice? Obviously not starting with 2 cups dry rice, but come on - a little info would have gone a long way. (I have a lot of left over rice) #2 complaint - not exactly bland, but missing something. Heavy base (coconut) and OK spice (red chili flake), but missing that *zing* that would otherwise make this one-course meal delish. Sure, everyone is full, and yes, close to the $2 per serving tagline the magazine sold it as, but not really satisfying to anyone that has eaten out even once at a good asian-ish restaurant.

  • BeckyS Posted: 04/23/11
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    I found this as I was looking at the Everyday Vegetarian from January and February. I made this per recipe EXCEPT that I found is a little bland and single flavored and so I added quite a few currents (~1/4 cup), and some curry. I actually only had regular full fat coconut milk and used that. I loved this recipe, and as someone else noted, it was delicious cold the next day and reheated. Interestingly, it actually looks very similar to the vegetarian Country captain (AS written on-line NOT in the magazine, something got CONFUSED). I would be interested to hear how people liked one compared to the other.

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