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 (15)
we tried it yesterday but the taste of the sauce is really bad, it lacks fullness and is sharp.
what did we do wrong?
I hate to leave a negative review as I am a die hard lover of FOK recipes but I feel I must deter people from giving this one a go. I can’t fathom quite how it is supposed to turn out in something edible, mine lacked any depth of flavour, I had to do a lot of work to pull it off. I was determined to as I made double the recipe,amount as I love to batch cook, so there is no way I would waste that amount of food. So unfortunately it won’t be one I will be making again, but I do suggest other cauliflower, potato,pea curry as they really are deliscious, this one was just unique.
I didn’t think this was very good. I appreciate that these are traditional Indian ingredients (rice, potato, cauliflower) but the method was very un-traditional. I tried to use the best of both methods, and sautee the onion and blend the other sauce components. It worked fine, but I ended up with a lot of dishes. Also, and my main complaint: the sauce and whole dish was very bland. I added extra garam masala during the cooking. I also added 2 Tablespoons of red curry paste to the pot, and doused my serving with sriracha. I also added 1/2 can of lite coconut milk. These only helped a little.
Why can’t we steam the cauliflower during the last 5 minutes of cooking for the potatoes? That would simplify things.
I’m wondering whether “blooming” the spices in the pan would help their intensity and flavor?
Disappointed. Will not be making this again. I like Nisha Vora’s recipes better (just don’t use the oil).
I would quite agree I ended up adding veggie stock, blended cashews and a little coconut milk to save. I haven’t tried Nisha Bora but will have a look into
Awesome recipe, tweaked it a little bit here and there with some Kitchen King Masala. Also added one medjool date to cut the acidity.
I followed the recipe mostly, but did not blend the onions and spices with the cashews. I just sauteed all that together. Also cut down on the cumin and added some garam masala, a favorite spice of mine. Love it!
I used this recipe as a guide, but sauteed the onions and spices (added some extras like garam masala and ground coriander) in olive oil, and switched up the potatoes for sweet potatoes. Delicious! Oh ~ I also left the cashews whole, which retained the delicious flavor but added a nice texture.
Dry. End result lacks sauce and the potato and rice combo was too heavy and sticky in the mouth. I grew up with curry. Cauliflower is nice in curry.
It was an easy recipe to follow and to make and the results… Delicious!!! Great dinner and amazing results! Thank you!!!!!
Potatoes, Rice and Cauliflower. That truly makes no sense.
I agree with the previous reply. I have Indian relatives through marriage, and these are truly Indian and absolutely delicious together. I have made this and am looking forward to making it again.
Actually it is a very common Indian dish, featured in most Indian cookbooks and eaten regularly in most Indian households. One star for naivety seems a little harsh!
I love this dish.It’s one of our favourite meals. Easy to make.
Instead of cashew nuts I use sunflower seeds.
Chef Darshana has the best recipes.
My daughter sent me this recipe to try. I used black rice instead of brown, cumin powder and yams instead of potatoes. Absolutely delicious.
The raw onion-despite cooking the sauce-leaves a bitter taste simmering 75 additional minutes couldn’t repair. Finally gave up and ordered takeout at 715.