Excellent dish. Forgot to add the spinach and only added one can of milk. It hit the spot and everyone wanted more. Will make again.

Delish! I used cherry tomatoes and added tofu.

This is my go to dish for a filling vegan meal

It was decent, but if I’d ordered in a restaurant I would have been pretty disappointed. Used my own judgment and cooking times for the veggies, which turned out well but would not if I’d followed the recipe. Added pineapple for a delicious burst of flavor. The disappointment factor came in at the end - despite using 4 oz of curry paste - the flavor was watery and weak. Cutting the coconut milk in half or using 1 can coconut cream would have helped. Blooming the curry paste in the pan before adding wet ingredients helps. Using a very good curry paste would have elevated it quite a bit too. Not a bad base for a recipe, but many modifications are needed for a delicious dish.

Great. I used butter instead of coconut milk

Amazing tasty dish, will definitely make this again and again.

Delicious! Only used one can of whole cream coconut milk and it was FANTASTIC!

I’m going to try again with only one can of coconut milk, half a lime, and more spices, as the flavor was quite washed out and citrusy. Overall not terrible, but the recipe seems to need a lot of tweaking.

This was delicious!! Really easy to pick and choose which veggies are added in. I’ve been searching for a recipe with a slightly thicker broth, this one was pretty watery, but still tasty

AMAZING!!! I used sweet potatoes instead of white Yukon. I used half of the coconut milk and I also used a low-fat version. I used 6 ounces of red Thai curry. I also put a little bit of lime zest into it. I used a vegan oyster sauce ,4 tablespoons. It’s a keeper

Second time making this. I added extra veggies and crispy tofu, cause why not, and used reduced fat coconut milk to save a couple WW points, greatness. This is definitely a part of our family dinner rotation going forward. Nice work!

i liked the base recipe with some modifications. i added parsnips for half of the carrots (they take on the flavors better), substituted brussel sprouts (which i sauteed shortly after the onions, and added green chillis. i also added chipotle to the tomatoes and roasted them separately and popped them in at the end. the added flavors plus some salt made it just right

A little disappointed with this recipe, it was kind of bland in taste and the vegetables didn’t cook well when I followed the instructions.

Great flavor. 4 ounces curry paste was a bit spicy for us, but delicious!

Soooo flavorful and delicious. Left off the basil leaves but did everything else according to the recipe. Plenty of leftovers as well. The prep time was very long, but I am a beginner. Keep in mind: you’ll need a per large pan to work with.

This was a light and delicious curry and not heavy with curry powder taste I roasted the cauliflower prior to adding it to the curry (tossed with a little olive oil salt and pepper before roasting). Also used only one can of coconut milk and 4-5 tsp red curry paste

It was absolutely delicious! I substituted sweet potatoes for the potatoes. The amount of soup it made would yield 8 generous portions instead of four.

Biggest tip: It’s all about the curry paste. Super tasty recipe with a couple of modifications - instead of two cans of coconut milk I substituted one can of coconut cream. This makes for a little bit richer of a coconut flavor and a creamier sauce, it dilutes into the stock so well. Also adding bean sprouts at the end when serving was super tasty!

Not good. Could have just been user error or the brand of curry paste i bought. The picture looks amazing though. Really bummed out it didnt turn out the way i hoped.

Very delicious curry. This was a wonderful combination of flavors: the lingering taste of the curry, the cauliflower, the potato and the bell paper, all in one bite, was a winning combination. The delicious and spicy curry sauce greatly enhances the taste of the cauliflower and enriches the potatoes starchy favor. Now, this is not my favorite curry, but my wife said this was in her top 5 now. She repeated a second plate and what we saved in the fridge she mysteriously made it disappear the next day.

I love this recipe and have made it at least 3 times in the past 2 months!

amazing! i added more curry paste (6 tbsp instead of 2) and not as much vegetable broth. Also added salt and pepper and extra bell pepper

It was ok. As others stated, a bit bland. It needed salt and I also added a bit of liquid aminos. I don’t think the veggies absorbed the flavors well - maybe sauté veggies with some curry powder & salt before adding the sauce ingredients?? Not sure if it’d help. I’d also like the sauce to be thicker, possibly half the veggie broth & coconut milk to start and add more as needed.

The amount of broth makes it too liquidish. other than that it is good.

Really nice. Tasted fantastic

It turned out great, except I had to add more red curry paste, added a bunch of curry powder, and tandoori powder, cayenne pepper, and salt. Extra spinach, extra bel pepper, and one extra thing of Thai coconut milk. Once I did that, it was AMAZING!!!

it tastes ok, but could use more seasoning and salt. next time I'd like to try making ahead or in a slow cooker for more flavorful potatoes and cauliflower. I'd also cook rice in the broth as a one pot dish to help with the thin broth

It is good with additional seasonings, especially salt! I added some garbanzo beans also, one 15 oz. can and it helped to thicken the sauce a bit more as the original version makes a very runny broth. Cook it down a bit even if you don’t add other ingredients and the sauce thickens more.

Delicious, worth trying. Mixed up the vegetables and added beans as well. 👍🏻

It turned out good, but could use more seasoning! Servings sizes are big