South Indian vegetable curry from Nigella Kitchen: Recipes from the Heart of the Home (page 154) by Nigella Lawson

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Notes about this recipe

  • Yorkshirepud on September 05, 2024

    Surprised by some of the reviews because I found this full of flavour, not bland at all. I probably used a bit more fresh ginger than it said (hard to measure but probably 3/4cm) and wouldn’t miss out the tamarind. If you have no tamarind, I’d add extra spices. It was quick, easy and tasty so I will be making it again. I had no broccoli so used full cauliflower and also added a red pepper.

  • FoodyFocus1 on September 23, 2023

    Bland, and the sauce is too runny. Will use the leftovers (waste not want not) but I'll have to find a way to enhance it

  • Jane on July 09, 2018

    I (and my son) thought this was very bland. Admittedly I did not have any tamarind paste but I can't think that would redeem this enough. The only way to make it tolerable was to add a lot of Thai green curry paste, then squeeze on a lot of lime juice and cover with chopped cilantro. Not one I will repeat.

  • Lmor on November 03, 2015

    Sauce freezes well

  • Sue21 on January 08, 2011

    If you are using a tamarind block, prepare this first as it takes 20 mins to soak to create the paste. I took Nigella's advice and served this curry in a bowl and it somehow tasted better for it.

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