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130 Comments

  1. Hi Dassana,
    I really must thank you for this absolutely delicious recipe! I love curries, but have been missing them, due to having to avoid inflammatory seed oils, which seem to be in everything, including the popular pastes. So I recently decided to try and make my own curries from scratch.

    I invested in a collection of Indian spices, and it is like a new, magical world has opened up!! I made this Kadai Veg last night, pretty much to the letter, except I used cashew cream, and I was completely blown away by the taste.

    There is so much flavour going on, and it’s all so beautifully balanced, I think it may be the nicest meal I have cooked in my entire life! It went down very well indeed with the rest of the family too, so I am sure I’ll be making this on a regular basis!

    Very excited also about the 7-day email course for beginners, it is exactly what I need!!! Thank you SO much for that too!!!! 🙂5 stars

    1. Hi Anna, thanks for this detailed and lovely feedback. Personally I feel its always better to make your own curries and even curry pastes from scratch. They are so much better than the packaged and bottled ones.

      I hope you enjoy the email course. Most welcome and thanks again.

  2. Don’t see too much comments here which is strange…Veg kadai is my favourite…Cooked in traditional way with cashews. Divine taste. And I don’t think substitution will work well.5 stars