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Just about to serve my test meal. My pantry is somewhat temperamental so I didn’t have whole canned tomatoes (used fresh as very small pieces) or bay leaves (used fenugreek leaves.) Also added garlic. Coriander leaves are a good ingredient. The curry powder I found was a bit too chilly, but overall an excellent meal (my wife agrees.)
Tasted, ate and licked the plate.
So glad you both liked this, Petri!
This was really good! I doubled (at least!) the amount of fresh ginger, but otherwise followed the recipe as stated. I’ll make again!
I’m so glad you liked it Lisa!
Really brilliant nutritious recipe; used arugula instead of cilantro; still strong peppery flavour; wonderful dish!
Loved! Left out mint and added toasted cashews. Yummmm!!! Thank you!
I’ve made this recipe 2 times and it’s a great easy and delicious recipe! I made a couple of changes. I roasted the cauliflower bc we like the texture and flavor of roasted cauliflower. After roasting i added the cauliflower and simmered about 5-7 min just to flavor it. I also doubled the recipe. It doubled very well! Thanks Elise!
Making this now and it smells wonderful. I used Indian curry powder but reading the comments I see people have used Thai. I’ll try this again using that but it’s only available around here as a paste. Both will be wonderful, but did you mean Indian or Thai curry?
Hi, Sylvie! In the recipe, we meant Indian curry powder. If you’d like to try thai curry paste, then I think that would be fabulous. Add it along with the ginger. Enjoy!
Thank you for the reply, Emma! The recipe was wonderful as is, and I still plan to try it with Thai curry. I think it will be a nice twist.
Excellent, flavorful recipe! I replaced the plain water by the boild chik peas liquid. Delicioso!!!
Do you think this can be frozen?
Hi Christine, I haven’t tried freezing it, but if you do, please let us know how it works out for you!
I just made this. Doubled it, and made the chickpeas from dried, and added more (Thai) yellow curry powder, otherwise was close to the original. Threw in a little red pepper also. It’s great! Used greek yogurt on top over brown rice/quinoa combo. Thank you, Elise!
It’s the cilantro and the mint that brings this dish home to mama! I’m a cauliflower fan. Steamed with butter has always been fine with me. But, must say this recipe will definitely be made now, too! Thanks for pulling out your magic wand Elise!
Oh this is such a delicious recipe! Thank you Elise for inspiring many of my dishes, though this is my first time commenting. I tend to like my food rather seasoned, so I used a lot more salt and pepper than the recipe called for. I also doubled the Curry Powder. In terms of other changes: I sauteed the onions with 2 cloves of fresh chopped garlic and also added garlic powder/onion powder to the mix before simmering everything. Oh yum yum yum! I am a cilantro LOVER but was weary about the mint. I used it anyways and so glad I did because it contributed a lovely taste to the dish. 5 Stars! I served this over quinoa with a dab of sour cream, which was amazing.
I’m so glad you liked the curry Michele!
Delicious!! Made it tonight and is perfect. Added coconut yoghurt and was perfect. Next time might add mushrooms :)
I am a huge fan of Simply Recipes. This was delicious. Yesterday I took the leftovers and heated them up with a bit of water. Once warm, I added a can of coconut milk, a bit more curry and s & p. Then pureed with an immersion blender and let sit overnight. Wonderful soup today for lunch!
For Christine on cilantro substitution
What about using mint particularly Thai mint. Yum.
I am one of those people who is not a fan of cilantro (I want to be, but the smell makes me not happy). Is there a substitute? I really love Basil, would that work?
Hi Christine, I would just use parsley instead, just the leaves, not stems, finely chopped, about 1/4 of a cup.
Is there anything I can use to substitute for the tomatoes?
Not really, not for this recipe. I recommend finding a different recipe if you need to leave out the tomatoes.
I like this recipe very much. I will do it more often.
Just made this for dinner, and it was so fragrant and delicious! My husband and four-year-old loved it, too. I’d definitely recommend adding a bit of sour cream (or vegan alternative).
This recipe looks delish, however I’m not the biggest fan of chickpeas. Any suggestions for a substitute?
I’m about to make this for the 3rd time, sooo good, thank you for a new regular weekly meal