*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I love Indian food and this was so simple to do at home love the recipe but my trick when cooking with tofu is to use a tofu press or pressure to get the moisture out first and it has way more flavor... I love it
This was very easy to make. I used regular curry powder and I didn't have ginger root so I used ginger powder. I also didnt have veg. broth so I used chicken broth. Instead of tomato paste I used tomato sauce because it was all I had. I omitted the mushrooms. My husband loved it because we are normally meat eaters but are trying to eat healthier and this was perfect!! It was very filling and I cant wait to share the recipe with the rest of my family!!
Very good! I added a chopped Portuguese hot cherry pepper for heat as my vindaloo curry powder is more aromatic than spicy a couple cloves of garlic some cilantro and I omitted the mushrooms. Very tasty and filling!
Great meal! I made it as directed except that I used chicken broth in place of the vegetable broth. The recipe was easy and delicious and spicy. The curry powder can be garam masala or regular curry powder. Definitely add some salt.
I doubled the amount of curry powder (standard for any Indian cooking) and it was still too bland. Might have been better with a sliced orange pepper or nuts as others have suggested. Or maybe some (a lot) of garlic. Definitely needs salt. Will not make again without major revisions.
Rating: 1 stars
Between the excessive tomato paste and the coconut milk it just tasted like a can of Campbell's tomato soup but hot.