Comments on: Sweet Potato and Cauliflower Thai Curry

By: Lynn

Lynn — Wed, 09 Jan 2019 12:02:48 +0000

In reply to Melany.

Hi Melany ,
thank you for noticing. I’ve updated the recipe thanks to your comment. I really appreciate it!
Best wishes,
Lynn

By: Melany

Melany — Wed, 09 Jan 2019 04:30:50 +0000

Hi! It looks like to have peas in the picture but not in the recipe?

By: Lynn

Lynn — Mon, 04 Jun 2018 05:54:48 +0000

In reply to Laurie.

Hi Laurie,
I don’t count calories, so unfortunately, I do not have them!
So sorry to disappoint!
Best,
Lynn

By: Laurie

Laurie — Sun, 03 Jun 2018 01:31:51 +0000

Hi! Could you please send the nutrionals for the sweet potato cauliflower curry soup? Thanks!

By: Robin Bryan

Robin Bryan — Fri, 03 Nov 2017 16:58:01 +0000

I’m not sure how I came across your site, but this recipe looks easy to make and the photos are gorgeous! I’m planning to make it for a meatless Monday. I like to read comments about a recipe before I try it so I think for my palate I’ll add the onions, garlic, lime leaves and lemongrass. I do like a flavorful curry, especially if there is no meat. I was thinking about serving it over brown basmati rice. Do you think substituting light coconut milk will significantly reduce the flavor?

By: Lynn

Lynn — Sun, 10 Sep 2017 21:08:54 +0000

In reply to Shaz. Yes, absolutely!

By: Shaz

Shaz — Thu, 07 Sep 2017 23:13:38 +0000

Can you cook ahead and freeze this recipe.

By: Lynn

Lynn — Sun, 14 May 2017 06:48:13 +0000

In reply to Km.

The 1 3/4 cups refers to the coconut milk. It’s 2 Tbsp of peanut butter.
Hope that clarifies it 🙂
Best,
Lynn

By: Km

Km — Sat, 13 May 2017 20:27:55 +0000

In reply to Lynn. Your directions say 2 tbs of peanut butter Not 1 3/4 c, but your reply says differently. Which is it? Thank you.

By: Lynn

Lynn — Tue, 03 Jan 2017 12:57:12 +0000

In reply to Stephanie Ross-Russell.

Hi Stephanie,
thank you so much for your sweet words. All the way from the UK..I’m definitely honored! I think you can definitely reduce the amount of thai curry paste. In order to prevent a lack of flavor, I would suggest adding some more spices like you already did. You can also decrease the amount of fresh ginger used, as it adds some extra spice to the dish. If you have, add some coriander seeds in the beginning of the frying process, and maybe even some lemongrass or dried lime leaves. This will give it some additional flavor. You should get lemongrass and lime leaves at any asian store or probably even at Sainsbury’s (if I remember from my visit to my sister in Lancaster correctly ;-).)
Let me know how the curry turned out and how your retreat participants liked it!
Wishing you all the best for your movement day retreat!
xx
Lynn

By: Stephanie Ross-Russell

Stephanie Ross-Russell — Tue, 03 Jan 2017 10:32:12 +0000

Hi Lynn, I cooked your recipe last night for my family as I am looking for a good vegetarian curry idea to make for 17 people. I am holding a movement day retreat and will be offering a vegetarian lunch. Your curry is perfect for this. My sons found it a bit too hot, and I’m assuming that can only be from the Red Thai curry paste. I used Blue Dragon. As I don’t know if everyone on the retreat will like spicy food, so I would like to make it a bit milder but still have a certain kick. I was thinking of adding just a level soup spoon of paste instead of a tablespoon. Do you think it will loose flavour? Should I perhaps add some medium curry powder? I added I onion & 3 cloves of garlic and also some turmeric which was nice. I would love to hear your thoughts. Thank you for such a lovely blog with such great ideas and pictures. Out of all that I searched (and I searched a lot I can assure you!) yours was definitely the most inviting. Congratulations!

By: Lynn

Lynn — Fri, 23 Dec 2016 11:04:05 +0000

In reply to Renée Huart Field.

Hi Renée, in India or other Asian countries, curries are often made without onions or garlic. However, recipes are always just suggestions, and you can modify them as much as you like. Like you did :). I hope you liked the taste. The idea of adding sriracha is great!
Best,
Lynn