Thought my family would complain, but they loved it. I did triple the spices. Substituted nutmeg for cardamom.
Despite all of the seasonings that went into this, we found it surprisingly bland.
This was tasty, filling, and quite aromatic. I substituted fire-roasted diced tomatoes for the crushed, as I couldn't find the latter, and I added a 5-oz. bag of spinach in the last couple of minutes of cooking. I did find that the rice only yielded about 3-3/4 cups instead of 4; I'm not sure why that was the case.
This is really, really good--far better than I expected it to be. My husband loved it too, but the cats were sorely disappointed. I used Uncle Ben's brown rice, so cooked the pilaf only thirty minutes. Since I had already bought a cauliflower, thanks to the picture, I roasted it as a side.
They mixed up the photos. I think the recipe with the cauliflower is the Vegetarian Country Captain.
Okay, yes this was good - but I was interested in the original picture in the magazine with the cauliflower. Does anyone know if that recipe is online somewhere?
Thanks for bringing the photo issue to our attention. We've since updated the recipe with the correct photo. Hope you enjoy the recipe!
I guess all the condiments were the curry b/c I didn't see "curry" added to this. Anyway, it was good, an everyday kinda deal
First off, the picture in the magazine and on this site is definitely wrong. This stew has no cauliflower. It looks totally different. That being said, it was very fragrant and tasty. My husband thought it tasted "empty," but he tends to only like the heartiest of stews. I will be making this again.