Delicious. I did sub chicken broth for the vegetable broth, but plan to make again as written for vegetarian guests.
Vegetarian Country Captain
Comments and Reviews 1-10 of 14
GayleR Posted: 01/12/11
MallorySue Posted: 01/06/11
Thanks for bringing the photo issue to our attention. We've since updated the recipe with the correct photo. Hope you enjoy the recipe!
jnjking Posted: 01/04/11
This was delicious! Subtle, mild curry flavor that actually got my 14 month old to gobble up cauliflower. I did add 1 can of rinsed garbanzos (which I would recommend) and served topped with plain yogurt, pomegranate seeds, currants, cilantro and sliced almonds. Yum!
Jessie123 Posted: 01/21/11
This was so yummy, it has the sweet and spicy combo that is so good. I substituted whipping cream with unsweetened almond milk (dairy allergies) and served it with Naan. It was a simple and fast dinner for our meatless Fridays, I will definitely be making this again.
susannahclair Posted: 01/19/11
My husband and I really liked this. Made just as directed except subbed chicken broth for veg and raisins for currants because that's what we had. Didn't do cilantro or scallions. Came together pretty quickly and was quite tasty and filling (especially for a veg main dish). Don't leave off the almonds and raisins/currants -- they are key and offer great textural contrast. Served with orange slices.
Twocie Posted: 02/22/11
Delish! Used broccoli instead of cauliflower because that's what I had on hand. Also added some cubed butternut squash. It was yummy! Served with 1/2 brown rice and 1/2 quinoa which made it very filling. I got 5 servings out of this and thought it was plenty per serving.
dallastx Posted: 03/08/11
A bit on the spicy side for me but I will likely try it again with less curry powder and add more of the other flavors.
kateh1 Posted: 01/11/11
this was a good meatless monday meal. Won't be making regularly, though.
brendaprowse Posted: 01/17/11
While this dish was cooking my husband kept remarking, "It smells soooo good!" I didn't have almonds so used toasted pine nuts, currants and cilantro as the topping. Muchi Curry Powder and Major Grey's Mango Chutney added just the right zing. Vegetarian friends are invited to dinner next week-they will love it. I had to cook the cauliflower a bit longer than 8 minutes to get it tender.
dinnerin Posted: 03/03/11
Yummy! This was very flavorful! I used basmati rice, added b/s chicken thighs, and made the mango chutney from a previous CL recipe since a small bottle at the grocery store was $5. Used garbanzos instead of the soybeans.
cac1952 Posted: 01/13/11
My husband and I really liked this recipe. I thought I had all the ingredients, but turned out I was out of curry. To far into the recipe to stop; so, I found a curry recipe that I used based on 9 different spices. The flavor was fantastic. I will have to try this recipe again with store bought curry and see if tastes as good as the one I mixed up. I served it with brown rice.
cmkiehler Posted: 01/17/11
I absolutely LOVED this recipe & wouldn't change a thing about it!! It was amazing...the flavors worked very well together...a little too spicy for my husband tho. Next time I'll chop up apples & cauliflower prior to the start of dinner
GabbySouth Posted: 01/06/11
This was delicious. I could not even guess how all the flavors in this were going to work together and meld but boy they melded beautifully!
judi0044 Posted: 01/02/11
Have not made - wanted to note the photo in the Jan-Feb 2011 issue is not this recipe. It is the photo for pg 170 - Curried Chickpea Stew as is obvious by the ingredients list. They have been switched.