Potato curry with cauliflower, chickpeas, and herb chutney from The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat (page 225) by America's Test Kitchen Editors

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Notes about this recipe

  • katiesue28 on March 14, 2024

    This was pretty good, but not the best veggie curry I've made. I found the potato, cauliflower, and chickpeas very one note in flavor. The herb chutney was a great addition, though!

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