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VeggieHippie, What are you talking about. It is beta-carotene (from fruits and veggies), not vitamin A (from cod liver oil, ect.). It can't hurt you like you say. (Even if you take mass amounts of beta carotene, all it will do is harmlessly stain the palms of your hands orange. Now true vitamin A is another story...
I made it with 1t garam masala as well as the curry powder, and ate it with paratha (indian flaky bread) instead of rice. Terrific, and very, very good for you. By the way, don't worry about the high vitamin A content. The vegetables have it in the form of beta-carotene, which your body only converts to vitamin A as needed. It would be very difficult to overload on vitamin A this way.
The aroma while stir frying the spices & onions was much better then the actual flavor. I most certainly will try it again, but with 3 times as much curry and at least a tsp of salt. Otherwise it was actually quite bland. Maybe with the spinach I might throw in some ground nutmeg and I think take out the tomatoes. I really don't like it when chefs tweak the recipe before they even try it, unless necessary due to unavailability of an ingredient. Tried it as written and will tweak it as mentioned above. Thanks for posting a very healthy meatless recipe!!
This was pretty good. Very colorful, and it made the whole house smell great! Wasn't quite what I was looking for, though, so I'll keep looking. Thanks!
This was great! I made it a while ago and can't believe I didn't review it then! I've been thinking about it recently...must make it again soon!
I would suggest dividing this recipe into more servings. As it is, it has a dangerously high level of vitamin A (over twice the Upper Limit) which is in particularly bad for the elderly and those with cholesterol problems. It can cause nasuea, fatigue, joint problems, dry skin, and even liver damage. This looks like a good recipe, you just might want to rethink the serving size.
Made this recipe as is, except I omitted the rice (carb count without rice was more than sufficient) and used 6 ounces fresh spinach. I particularly liked the curry and cinnamon flavor with the sweet potatoes. I also liked the texture combination. I did find that I had to microwave the sweet potatoes for more like 5 minutes, and I included the tomato juice as well as about 1/4 cup water. The spices stuck to the bottom of the skillet but when I added the liquid I was able to scrape it off. Otherwise, nice recipe!