Fall Vegetable Curry Featured

 

Authors: myrecipes.com DinnerTonight

We liked this. It was tasty in a virtuous way, like eating at the health-food store cafe. Super quick too, especially with cauliflower florets from the grocery salad bar. I used a good bit more olive oil, as I always do with CL recipes, and followed others' recommendations and used fire-roasted tomatoes, added raisins and a little cinnamon and red pepper flakes, plus probably a tb curry powder instead of the 2 tsp and a pinch of fennel seed. I had some ordinary yogurt to use up so I drained it to make it thicker. Also, I made it late afternoon and kept it warm for a few hours - I'm wondering if, as bobsclock said, it just needs time for the flavors to meld.

 

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