I beg to differ. I thought is was great. I did not add the chickpeas and used water instead of broth. Found it to be delicious. Adding the chickpeas could only make it more stew like and delicious. Try it!!
I made some changes because I didn't have all ingredients on hand. Instead of mustard seeds or fresh ginger I added 2 good shakes of mustard powder and powdered ginger. I omitted the chickpeas. I added about 2 C. of fresh broccoli florets. Veggies were tender in 20 mins. Served over whole wheat rice pilaf (Near East brand). Delicious. Cheryl St. Helena Island SC
Very flavorful with lots of spice We enjoyed the dish but found it spicy. The type of curry powder you make or buy will flavor the dish so each person's rendition will be independent. I would recommend cutting the vegetables a small size so they cook quickly. It was very good and healthy. I used no salt added tomatoes cooked the chickpeas from dried and only - teaspoon of salt to reduce the sodium per serving content. It was served over brown rice. I'm not sure the curry powder needed to be toasted but the mustard seeds should be.
Excellent! All loved it! I cut the spices a bit for the family & it was spicy enough but if I made again just for me I would go with the suggested amounts. I didn't measure eggplant or cauliflower but simply used a med/large eggplant & an average-sized head of cauliflower. Perhaps that was a bit more than the recipe called for because I needed to add an extra can of tomatoes. Will definitely make again! Pros: Easy & healthy; I felt good about eating it!
Loved it! This dish was deeeelish! I didn't alter the recipe much but I did add twice as many tomatoes some chopped baby potatoes and cashew cream (adds a nice rich creamy texture while still keeping the dish vegan) instead of yoghurt. I also cooked it a lot longer than the recommended time on low heat to really pull out the flavors and soften the veggies. I will definitely be making this dish again! Pros: Tasty filling healthy and low calorie
I didn't have everything so here is what I used: 1 Tsp of ground ginger 1 Tsp of Herbes de provence 1 Tsp of Cumin 1 Tsp of ground mustard 2 Tbsp of crushed garlic 1 can of Basil Garlic & Oregano Diced Tomatoes Low Sodium 2 cups of cauliflower crumbles 1 Tsp of Salt I thought it came out great. I can't compare it to an actual Indian meal but it is what it is and I would make it again.