This wonderfully aromatic vegetarian curry recipe is made easy in the slow cooker - perfect for a weeknight meal.
Came out great, but note I added way more spice, curry and more and red pepper as I love spicey.
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Other than cutting the recipe in half to serve 3, I followed the recipe to a "T". The flavor was very bland, and it definitely needed tweaking to eat, especially needing salt! I added a bit of powdered chicken bouillon, some cayenne pepper and a bit of coconut milk. We served this over Jasmine rice. We ate it, but it's not something that I'd make again. Sorry!
Read More Other than cutting the recipe in half to serve 3, I followed the recipe to a "T". The flavor was very bland, and it definitely needed tweaking to eat, especially needing salt! I added a bit of powdered chicken bouillon, some cayenne pepper and a bit of coconut milk. We served this over Jasmine rice. We ate it, but it's not something that I'd make again. Sorry!
Came out great, but note I added way more spice, curry and more and red pepper as I love spicey.
The recipe doesn't call for salt or pepper. I added some after it was cooked and I like it better with the salt and pepper. The rest of the favors came through quiet well.
The recipe has a lot of good veggies in it, but is watery and lacks body, I.e. it doesn’t have the depth of taste that I look for in a curry. Using ginger and coconut milk instead of water might help. I wouldn’t make this recipe again, however.
After following the recipe I found it to be bland. I added more curry and salt and pepper. I added too much curry, so I mixed in some lentils. The final product was delicious.
