Servings:6
这个简单的一锅无肉主体从包括香菜，小茴香，姜黄，墨西哥卷心菜和肉桂等香料组合的组合中获得了复杂的风味。这些香料嫁给了一种丰富，美味的酱汁，具有令人舒适的腹部温暖吸引力。
Read Ellie Krieger’s blog post to learn more aboutthe healing power of spices和how this recipe came together.
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Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
搅拌鹰嘴豆，菠菜，柠檬汁和皮；煮至菠菜枯萎，再煮约3分钟。调味盐。用香菜装饰。
This curry only needs abasic brown rice或者white basmati riceto be a complete meal.
This recipe is a bit weak as written. I wish I'd read far enough down into the reviews to find all the ones that say to double the spices and increase the coconut milk. You really need these increases if you want a richer, more intense dish.
This recipe is soooo very delicious. The spices are perfect and the aroma and textures are very comforting on a cool autumn night. I served it with brown Jasmine rice. I would highly recommend giving it a try. Easy to make.
This is a 5-star recipe exactly as it is written. The flavours are warm, rich, and satisfying. The prep takes a bit of time, but the end result is well worth it. The one thing I do that is not in the recipe is stir in a bit of garam masala along with the final ingredients just before serving.
I don't have lime on hand so can I substitute it with lemon?
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