Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.
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Comments (25)
can chili powder be substituted for the curry powder and can flat parsley also be substituted for the cilantro?
This recipe is so easy and delicious. It’s become part of our family’s regular meal rotation. I always double the recipe so there’s leftovers.
Delightful. I cooked potatoes a little bit before adding the onions, but I really did not need to. I used 1 tsp curry powder. I’ll definitely make this again!
know its going to be great, waiting til next to shop, have some items that need to be used today. spinach and sweet potatoes sound good to me.
Absolutely loved it
I substitute the garlic powder for fresh garlic and the can Tommatos for fire roasted tomatoes very easy to make and inexpensive
Thank you for the delicious recipe
It’s a very nice, quick, nutritious cheap meal. As a broke student, I thoroughly enjoyed this, but I think the 10 minutes of initial cooking time is a bit on the short side. My diced potato cubes (that were even smaller than 1,5 inch/3,5cm) came out rather hard and undercooked still.
I suppose some mildly undercooked potato is fine to eat so I went ahead and finished the batch, but next time I might take more time to make sure the potatoes are properly cooked through.
I am usually not a fan of curry but I figured since I have control of the recipe that I would try it… plus I had all ingredients on hand to use. I cut the curry seasoning way down to just a teaspoon and although by nature it usually overpowers a dish this time it allowed for the other flavors to come through! I was pleasantly surprised!
Have made this a number of times minus the rice. Used as a stew. Substitute spinach for kale and flex on the amounts as I desire. Love this!
Thank you , Kathy. I do not care for Curry either, but will only add a little like you said. It is so good for you!
Really enjoyed this and will make it again.
I give this recipe two thumbs up! It’s very flavorful and hearty. Love how easy it is to make and also love the leftovers for the next day!
This dish is easy to make and really good.
This recipe was delicious. I did not add the plant based milk, lemon juice, and salt.
This is a great recipe. We threw in some large-dice carrots and some extra kale. All of the ingredients are highly accessible, it’s healthy, and delicious.
This is excellent, even with my substitution of the green of green onions. (Hoping that changes soon!) I’m making it again today. 🙂
Do you cook the potatoes first?
When I put potatoes in a soup or stew I dice them up and throw them in raw. Diced helps them cook faster.
Loved this recipe. It was super flavorful.
I didn’t measure everything exactly and I used coconut milk instead but it was delicious! My kids love it too. The lemon at the end really brings it together.
I had to make a lot of adjustments to make this work. One of the things that really bothers me about most of our American palates, is the desire to over salt everything. I thought since this came from Forks Over Knives, it wouldn’t be a problem. I should always taste first.
I’m making this a second time today and am sorry for my first comments. It’s a good dish.
Delicious! I used coconut milk in mine.
Tremendous website.
Great Taste and easy to make. Thank You