• Frogcake on December 04, 2016

  GREEN AND BLACK CARDAMOM CREAM CHICKEN CURRY p. 194- another fantastic curry in this book. I did not have any jalapeño peppers so I added crushed hot red peppers instead (1 tbsp). As well I made a judgement call on the four cups of whipping cream, which seemed like a lot of cream -added about two cups and this seemed to work well. It's good using sautéed chicken, but it's quicker to cube the chicken and cook it in the simmering curry. This curry is wonderful with rice or rice noodles.

• Frogcake on December 04, 2016

  EGGPLANT IN THICK YOGURT AND GARLIC CURRY WITH BATTERED FRIED ONIONS - this is one of the best vegetarian curries I've ever made. I made some changes in which I reduced the water -the recipe calls for four cups of water. I made a judgement call on this as I did not think it needed to be watered down so much and added one and a half cups. As a result the flavour was probably more intense but great anyway. As well, I've made this curry using cubed eggplant and chopped onion (no battering). Also really delicious too and it's quicker.

Notes about Recipes in this book

• Spiced pumpkin seeds

  • Frogcake on March 11, 2017

    Loved these spiced seeds! As Vij recommended, I served this as a condiment for campers' curry. Nice and crunchy and perfect balance of spices for us. I used coconut oil, which was very flavourful.

  • Rutabaga on August 28, 2018

    Delicious! My husband, seven-year-old, and I all loved these, and even the two-year-old didn't spit his bite out. They are quick and easy to make, and yes, they are a welcome addition to the campers' curry (but also very tasty on their own).

• Fruit chaat

  • radishseed on January 28, 2020

    I used canned rhubarb chutney instead of date chutney and added sliced almonds on top. It made a nice breakfast with some chai.

• Sautéed Brussels sprouts salad

  • Rutabaga on February 10, 2019

    These Brussels sprouts make a nice accompaniment to a rich Indian curry. They are mildly spiced, and the natural sweetness and acidity of the tomatoes is a surprisingly good match for the sprouts.

• Yams, mushrooms, green beans and asparagus in cumin and fenugreek curry

  • turnipgreens on August 24, 2020

    Fragrance and flavor in a pot, where I can vary the vegetables based on what's in the pantry. This time, instead of yams, I used rutabaga. When cooked, rutabaga is actually a sweet turnip and so it works well in place of yams. This time I added a lot of RG Marcella beans, because I had just made a pot and it sat in front of me on the stove. No asparagus, out of season, but everything else was per the recipe: just-picked green beans and shiitake plus baby bella mushrooms. Only used 1/4 of the cream, and pressed smashed Marcellas into service for thickening the stock in place of besan flour. Spices include Vij's garam masala. The spice level is light, so I usually amp up the amount of all spices except the cayenne by 25-50%. Sometimes, including today, I add a smidge (1/4-1/2 tsp) honey to the pot to enhance the flavor. I like to serve this with hefty multigrain toast instead of rice. This recipe is a repeater in our house.

• Cauliflower and potato in tomato masala

  • Rutabaga on December 22, 2020

    This is a good, flavorful vegetable curry that pairs well with a wide range of other Indian dishes. I find that the vegetables need more time to cook than indicated in the recipe, but that probably varies. Like most curries, it makes for good leftovers.

• Vegetable koftes with creamy tomato curry

  • Frogcake on March 09, 2017

    This is a wonderful, unique curry! I made this over two day although it's easy to make over a two hour period no problem. I followed the recipe for the veg koftes as written except for using grated fennel in place of celery root. You really do have to squeeze out the water very well in order to minimize splattering of hot oil in the deep fry stage -like you do to make crispy latkes. The creamy tomato curry comes together quickly and it's so delicious! Better to make the day before serving for flavours to develop. Vij directs us to double the curry recipe if using all koftes but I found the quantity to be just right for the 22 koftes I made. As well, I did not add the water as it wasn't needed. I will be making this again.

• Brown basmati rice, pinto bean and vegetable "camper's curry"

  • Frogcake on March 11, 2017

    I made this for my son's ski weekend with his best buds. This is really a hearty curry - added chickpeas and cubed tofu in place of a can of beans, served with brown basmati and spiced pumpkin seeds as Vij suggests. I added about two cups of water - no need for anymore. Yum, yum. Really, delicious and it's very versatile. Will be making this one again!

  • Rutabaga on August 28, 2018

    This is another dish the adults enjoyed, while the children did not. Perhaps it's the cumin they dislike? I may try it without another time and see. I used smoked paprika in place of the ancho and cayenne pepper (and omitted the jalapeño) and fire-roasted diced tomatoes. This provided rich flavor without too much heat. It would be an excellent dish to take camping or to cook for a crowd, as it could easily feed a group of 8 to 10. The spiced pumpkin seeds are a great accompaniment.

• Steamed salmon or Arctic char with cauliflower curry

  • amy_9scy2c on April 25, 2026

    This is delicious and a go-to recipe for us for Arctic Char or salmon. I substitute Kashmiri mirch for cayenne, use about one-half of the water and pan-fry the fish in some marinade rather than steaming it. I find the cauliflower takes closer to 10 minutes to cook to our preferred tenderness.

  • amy_9scy2c on May 26, 2026

    Delicious as always

• Green and black cardamom cream chicken curry

  • Frogcake on October 16, 2018

    We like this curry a lot and I’ve left a note before on this one. Same changes made as previously. I would describe this curry as delicately scented and even better the next day. Served with brown basmati.