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  • Lauren02/10/2019 - 7:17 am

    Umm this is BRILLIANT!!!! Beyond excited to try TG here we come lol!ReplyCancel

  • Masha02/10/2019 - 8:32 am

    This is so genius! And love the bit about topping cauliflower mash with more cauliflower, sounds amazing to me :)ReplyCancel

  • Caroline02/10/2019 - 10:54 am

    This looks incredible! I’ve been craaaaving comfort food lately with cooler days and cannot wait to make this!ReplyCancel

  • Larissa02/10/2019 - 11:07 am

    Laura this sounds incredible!!! Can’t wait to make for Thanksgiving!!ReplyCancel

  • Betsy02/10/2019 - 1:16 pm

    Any thoughts on prepping this ahead of time? Up to the puréed stage and then reheating it?ReplyCancel

    • Laura03/10/2019 - 8:00 am

      Hi Betsy,
      Yes you could definitely do that! This recipe is essentially a very rich pureed soup, so it reheats really well. You will likely need to add additional vegetable stock to get it to the texture you want since the potato will thicken things up a bit.
      -LReplyCancel

  • Emily02/10/2019 - 2:33 pm

    O.M.G. I HAVE to try. Have you tried freezing it yet? How does it taste once defrosted. I want to know if I can make this a few days before a dinner party. I hope so! Looks amazing as always!!!ReplyCancel

    • Laura03/10/2019 - 7:59 am

      Hi Emily,
      I have not tried freezing this recipe. If you only need to make it up a few days out, this recipe would be fine held in the refrigerator in a sealed container. Just reheat it in a saucepan with a few extra splashes of vegetable broth as it will definitely thicken up as it refrigerates. I can’t imagine freezing being problematic since this is essentially a very rich version of a pureed soup recipe. But again, cannot speak to the success of this since I have not done it myself.
      -LReplyCancel

  • Nicola02/10/2019 - 3:41 pm

    Is there a substitute for the cashews? My daughter has a cashew allergy, so I can’t cook with them.ReplyCancel

    • Laura03/10/2019 - 7:57 am

      Hi Nicola,
      Is it cashews or nuts in general? If it’s just cashews, you could try pine nuts, macadamia nuts or even skinned and sliced almonds. If your daughter has a general nut allergy, I would recommend cutting the vegetable broth back by about 1/4 cup and using a 1/2 cup of unsweetened non-dairy creamer.
      -LReplyCancel

  • Alex03/10/2019 - 2:37 pm

    This is such a unique take on vegan gravy! Hard to believe the lack of mushrooms ;)ReplyCancel

  • Sherry07/10/2019 - 12:11 am

    Oh wow, Laura: how brilliant. Clearly this is the season when we switch out our usual stovetop onion or mushroom gravy! I can’t help but ask whether the blender doesn’t make the potato gluey? You know what I mean with processing/blending potatoes … Is it ok here because there’s enough liquid + other stuff? (Also, what herbs would we use to substitute for a ready-made poultry seasoning blend? …sage, thyme …?)ReplyCancel

    • Laura09/10/2019 - 6:33 am

      Hi Sherry!
      I would say that the potato makes the gravy quite thick, but not gluey. You just have to be careful to not over-blend it. Also, once you add the blended gravy back to the pot, you’ll likely need to add more vegetable stock to thin it out and get it pourable. And poultry seasoning is predominantly sage and thyme with a bit of rosemary and a pinch of nutmeg and white pepper typically.
      -LReplyCancel

      • Sherry14/10/2019 - 9:06 pm

        Thanks for your helpful response, Laura! ––I thought I’d wait to answer until we had tried this, and now I can say for sure, it’s superb. We had a plethora of fresh herbs, so we roasted the veg with whole stems of rosemary and thyme and big bay leaves (discarded after), then added fresh sage and savoury (yes!) to the blender. I’m sure I never would have guessed that traditional poultry seasoning contained nutmeg, so thanks for the tip ––we added a few gratings of that, too. The consistency was terrific, not too thick at all. And happily, we have SO much leftover. I’m suddenly wondering if I need to make biscuits or something …ReplyCancel

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  • supal // @supaldesai_25/09/2019 - 10:11 am

    Stealing the slaw recipe to have tonight with my dinner and saving the sweet potato cake for another time!ReplyCancel

  • Brittany Scully25/09/2019 - 11:37 am

    I only have lentils on hand, do you think it would go okay with that sub?ReplyCancel

    • Laura25/09/2019 - 1:01 pm

      In place of the quinoa? I don’t think the lentils would be “sticky” enough to be honest. They’re also quite a bit heavier, which might make the resulting cakes quite dense. Might be best to wait until you have some quinoa at the ready! ;)
      -LReplyCancel

  • La Torontoise25/09/2019 - 11:38 am

    Laura, I’ve been reading your blog for years but only now manage to write…
    These cakes look exactly like what I am dreaming of tonight:-) Thank you!!
    I have everything at home to make them.

    One question though: what other salad would you suggest to go well with the sweeet potato cakes?

    All the best!ReplyCancel

    • Laura25/09/2019 - 1:04 pm

      Thank you so much for this kind comment! I really appreciate it. If you’re not into the slaw, I think a peppery arugula-based salad would be great with the natural sweetness of these cakes!
      -LReplyCancel

  • Timothy Pakron25/09/2019 - 11:43 am

    Yum yum yum!!! These look so good. And the shots are GoRgEoUs!ReplyCancel

  • Nanda25/09/2019 - 12:03 pm

    Is there any workable substitute for the psyllium husk? Thanks!ReplyCancel

    • Laura25/09/2019 - 1:00 pm

      I think that you could leave it out and they would still be fine. The psyllium is just an extra insurance policy for the cakes holding together. Just be extra careful when you’re flipping them over :)
      -LReplyCancel

      • sweetC25/09/2019 - 2:02 pm

        What about flax or chia meal? They are my go to for holding my cakes together!ReplyCancel

        • Laura26/09/2019 - 7:28 am

          Yes, definitely a teaspoon of ground chia or flax would also be great!
          -LReplyCancel

  • linda M doyle25/09/2019 - 1:57 pm

    Sure would be nice if this site published the nutritional value of the recipes.ReplyCancel

    • Laura26/09/2019 - 7:37 am

      Hi Linda, Food is about joy and creativity for me, and I love to reflect that same energy here! If you personally need nutrition values for your meals, there are lots of free nutrition calculators online/in mobile app form that are very easy to use!
      -LReplyCancel

  • Lorna25/09/2019 - 4:11 pm

    These look great. Thanks so much, that’s dinner sorted for tomorrow!ReplyCancel

  • Anthea Smyth25/09/2019 - 4:44 pm

    Thanks so much for this – I made them for dinner and they were delicious!

    Can I ask where your plate is from – it’s beautiful!ReplyCancel

  • Erin25/09/2019 - 4:48 pm

    I’m feeling that same energy this week! Getting lots done, but also finding it hard to focus on one thing at a time. Favourite fall crop – I’m still loving the last of the heirloom tomatoes and using them everywhere I can. It’s like the last little taste of summer before the seasons change. I’m making a crostata with them for dinner tonight!ReplyCancel

  • Liz Mackay25/09/2019 - 8:44 pm

    Wondering if I could double this and freeze some? Maybe just cook them all, and cool
    on a tray, freeze then bag? and reheat at 350?
    What do you think?
    Thank you! LOVE your cookbook and your blog!!ReplyCancel

    • Laura26/09/2019 - 7:26 am

      Hi Liz! I haven’t frozen these, but if I was going to, I’d go with the exact strategy that you described :)
      -LReplyCancel

  • […] LUNCH! […]ReplyCancel

  • Joshua Howard26/09/2019 - 6:00 am

    I made it today and the taste is amazing! Thank you for this recipe and clear instructions!ReplyCancel

  • Sarah Velez30/09/2019 - 7:47 am

    Wow, these look fantastic! I am not a huge fan of quinoa but thinking millet might sub in here just fine?ReplyCancel

  • Nicole02/10/2019 - 8:13 am

    Hi Laura, your sweet potatoes look like it is cook in the oven. Can you tell me how you cook it ? And thank you so much for your delicious recipes and nice pictures. NicoleReplyCancel

    • Laura03/10/2019 - 8:01 am

      Hi Nicole,
      I prick a few holes in my sweet potatoes with a fork, wrap them in aluminum foil, and bake them in a 400 oven for about 40-45 minutes, or until they feel soft.
      -LReplyCancel

  • […] the recipe here by The First […]ReplyCancel

  • […] love with one of the recipes, and can’t stop making it. That’s what happened with the Sweet Potato Cakes with Lemony Slaw by The First Mess. I’ve made this one 3 times now. And each time I make it, I do something […]ReplyCancel

  • Justine30/11/2019 - 6:18 am

    Hi Laura – I’ve never commented on anything before but I’ve made these three or four times now. For some reason I can never follow recipes exactly, always adding a little, leaving out a little. But my last attempt was so good… I shaped them more like croquettes (no psyllium husk) and i also added dried chilli. As the UK doesn’t have things like Old Bay I had to make it from a recipe. Anyway it was all spectacular even though I multiplied it by three and I no longer use oil. I’ve found that a beautiful firm pointy white cabbage with peas and chopped spring onions in the tahini dressing is a revelation and that is now made at least twice a week. This recipe and your cauliflower in a green tahini dressing are my two favourite recipes (plus a good creamy curry of course) of all time. I love your cookbook and no one has more beautiful or enticing photosReplyCancel

  • Em04/12/2019 - 10:54 am

    How much cooked quinoa is this? In recipes with cooked grains, etc., it would be great to know measurements after cooking – super for those who batch- or pre-cook quinoa. Thanks!ReplyCancel

    • Laura04/12/2019 - 1:47 pm

      Dry quinoa generally cooks up to 3 times the amount you started with. Since we use 1/2 cup dry quinoa here, you will need 1 1/2 cups cooked quinoa.
      -LReplyCancel

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  • Linda H18/09/2019 - 7:11 am

    Thank you for this great recipe! We love Jim Lacey’s recipe and this only adds to it. We can’t wait to try it this weekend. Your cookbook “the First Mess” is also top notch. I bought it for myself and friends for Christmas gifts last year. They are huge gardeners and loved it.ReplyCancel

  • Mari-Elaina Garcia18/09/2019 - 9:27 am

    This might be a silly question but when you spritz the lid are you spraying the inside of the lid before you put it on the dutch over or the outside of the lid?ReplyCancel

    • Laura18/09/2019 - 2:01 pm

      The inside of the lid! I’ve clarified in the instructions. Thank you for this! Never a silly question :)
      -LReplyCancel

  • Ron Burg18/09/2019 - 10:25 am

    Could it be made with a gluten free flour, Cassava,?
    Sound like a great recipe.ReplyCancel

    • Laura18/09/2019 - 2:01 pm

      Hi Ron,
      I have not tested this recipe with gluten-free flour, so cannot recommend substitutions. I am not overly optimistic on making a gluten-free version of this though, if I’m being honest. Might be best to seek out a recipe from a dedicated gluten-free recipe site/resource.
      -LReplyCancel

      • Lisa F18/09/2019 - 6:46 pm

        Hi Laura. Thanks for the recipe! I don’t have a Dutch oven. Any suggestions for an alternate vessel? Thanks!ReplyCancel

        • Laura19/09/2019 - 5:01 am

          Hi Lisa! Check out my reply comment to Christine below :)
          -LReplyCancel

  • McKenzie18/09/2019 - 10:44 am

    YUM. Making this. One day I’ll be able to afford Flourist flour–real excited for that day.

    Unrelated: Yesterday Minimalist Baker posted an Instagram TV video on making coconut yogurt from canned coconut milk. It reminded me that one time you had a tutorial on making coconut yogurt from TJ’s frozen coconut meat. I would love to know where I can find that tutorial. I have your book, but didn’t see it in there unless I missed it. Thanks!ReplyCancel

    • Laura18/09/2019 - 2:25 pm

      Hi there! I think I was using thawed frozen young Thai coconut meat to make coconut yogurt. The TJ’s coconut meat is from mature coconuts and blends up kinda stringy.

      But the basic recipe is as follows:

      12 ounces young Thai coconut meat (about 2 cups) + 1 cup filtered/spring water + 1/2 teaspoon probiotic powder (from a probiotic capsule). Blend the coconut meat and water in a blender until completely smooth. Then, transfer that thick coconut cream to a one quart glass jar. Using a wooden spoon, stir in the probiotic powder. Then, cover the top of the jar with cheesecloth or a clean cotton towel. Secure the fabric with a rubber band. Place the yogurt in a slightly warm place for at least hours. I like to keep mine in the oven with the light switched on. Check the yogurt after 8 hours. It should be lightly tangy and slightly fluffier too. Sometimes I take mine up to 12 hours.ReplyCancel

      • McKenzie18/09/2019 - 4:12 pm

        Thank you! I’m saving your response and trying it this weekend. Thanks again.ReplyCancel

  • Karen Veitch18/09/2019 - 1:19 pm

    Would this work with all purpose flour, as the original recipe calls for? I happen to have that on hand.ReplyCancel

  • Gayle Loesel18/09/2019 - 2:11 pm

    Hi-Michigan Baker here-I’ve made Jim Lahey’s bread for years, doubling the recipe, tweaking it with cinnamon and apple cider, seeds, etc. I think I’m going to try your suggestions with the ingredients pictured, because the idea of toasting that is making me hungry! Still too warm to bake at those high temps, but I’m saving the recipe; already copied and sent it to my bread baking daughters. French toast from that bread-oh yum!!ReplyCancel

  • Alannah18/09/2019 - 2:47 pm

    I’m going to make this for the first time… but I only have Quick Rise yeast… will that eff it up?ReplyCancel

    • Laura19/09/2019 - 4:56 am

      I think instant yeast is often labelled as Quick Rise yeast, correct? I think you have the right product on hand for this. As long as the granules of yeast are quite fine, you’re good to go.
      -LReplyCancel

  • Sarah18/09/2019 - 3:24 pm

    Do you spray the inside or outside of the lid? Thank you! This looks amazing!!ReplyCancel

    • Laura19/09/2019 - 4:57 am

      Hi Sarah,
      It’s the inside of the lid. This is stated in the recipe! :)
      -LReplyCancel

  • Christine18/09/2019 - 5:21 pm

    This looks amazing. I don’t have a Dutch Oven pit, so I was wondering if I can use a loaf pan instead. Or is there another option?ReplyCancel

    • Laura19/09/2019 - 5:00 am

      Hi Christine,
      This website has a method that only uses a baking sheet and a muffin tin that you fill with water when you’re ready to bake. It looks quite promising! A lot of people have luck making this in a deep cast iron skillet as well. The cooking website The Kitchn has also made a page on dutch oven alternatives for no knead bread. It can be found here. Hope this is helpful.
      -LReplyCancel

  • Sarah Shafer18/09/2019 - 6:03 pm

    Tired making the same old white flour no knead bread, I jumped on this as soon as it came up in my insta feed. Currently in the 18 hr rest period but looking forward to some yummy bread tomorrow!!ReplyCancel

  • Nicola Cartwright18/09/2019 - 6:26 pm

    This looks incredible! Is there a way I can make this without a Dutch oven?ReplyCancel

    • Laura19/09/2019 - 5:01 am

      Check out my reply comment to Christine above :)
      -LReplyCancel

  • Hannah18/09/2019 - 7:07 pm

    Hi! Quick question– do you have experience baking with sprouted flours/know if a sprouted wheat would work 1:1 for the above recipe?ReplyCancel

    • Laura19/09/2019 - 4:53 am

      Hi there,
      I have used sprouted flours in muffins, cookies, pancakes etc before. In general, I find it to perform virtually the same with ever-so-slightly fluffier results and a lighter flavour. No knead bread is pretty forgiving if your flour remains within the wheat family. You could substitute 1 for 1.
      -LReplyCancel

  • Maren18/09/2019 - 9:01 pm

    This looks great and I’m eager to try it but I have a question about the flour. I followed the Flourist link and that flour appears to be neither whole wheat nor pastry flour, as specified in the recipe. Can you clarify? Thanks!ReplyCancel

    • Laura19/09/2019 - 4:51 am

      Hi there,
      To clarify: whole wheat pastry flour is generally milled from soft spring wheat. I realize that access to Flourist’s particular flour (the sifted Red Spring Wheat) will not be easy for a lot of people that follow me on here. I specify whole wheat pastry flour because most of the major flour brands (King Arthur, Bob’s etc) sell a version of this in supermarkets. And a general note: from my experience, no knead bread is quite forgiving in terms of flour as long as you stick within the wheat family. I’ve done 100% whole grain wheat loaves, loaves mixed with light spelt and all purpose, 50/50 loaves with red fife and all purpose, and I could go on!
      -LReplyCancel

  • Agnes19/09/2019 - 6:54 am

    Oh yum!!! I absolutely love the original recipe – which I also discovered thanks to you! – but this one is seriously next level! Thank you so much for sharing!ReplyCancel

  • Kristi Jones19/09/2019 - 9:40 am

    Looks simple and DELICIOUS! I’m so excited to give this a try over the weekend! Thanks for adding to the plant-based recipe world! There can never be too many great ideas for a way of eating that, I think, one day will be a requirement, not a choice! Lovely photography too! Kristi – Roanoke, VAReplyCancel

  • Ruth20/09/2019 - 6:17 am

    I baked this last night and am eating my first slice now. The bread’s texture and taste is perfect! I used store brand all purpose flour, 50/50 whole wheat and white. I used a cup of Salad Topper mix sold at Costco as well as the carrot. I don’t have instant yeast so dissolved 1/2 tsp regular yeast in 1/2 c warm water with a teaspoon of sugar first before adding the other ingredients. The recipe is very versatile.ReplyCancel

  • Eleonora Ginnis20/09/2019 - 8:42 am

    I’m a sucker for good bread. This looks very good, I must try!ReplyCancel

  • Sue20/09/2019 - 4:20 pm

    Darn this bread is good! I also added a bit of nutmeg. Thanks Laura.ReplyCancel

  • Rachel20/09/2019 - 11:06 pm

    Wahoo! I made Jim Lahey’s recipe many times years ago when the recipe first came out on the NYTimes but hadn’t thought of it in a long time. Will definitely be trying your version. Thanks for the reminder.ReplyCancel

  • Marie Bishop22/09/2019 - 7:04 am

    Love your blog!!! Just made the bread,,letting it cool. Smells delish! Did not get much rise ,about double. Would that be correct? Used heritage flour.ReplyCancel

    • Laura23/09/2019 - 8:13 am

      Hi Marie,
      Thank you so much for this comment! My marathon bread generally triples by the time the bake is over. Is your heritage flour wheat-based? Is it 100% whole grain? If it is whole grain, this could explain the lack of rise. In the recipe, I use whole wheat pastry flour, which is quite light.
      -LReplyCancel

  • Kim H23/09/2019 - 8:48 am

    Just finished baking this bread this morning. It’s delicious but SO DENSE. I used a fresh packet of unexpired instant yeast, followed the recipe as written, and allowed a 17 hour rest/rise.
    The dough developed air bubbles so I know the yeast was working but it did not come close to doubling in size. The dough felt very dense after the rise. Is this to be expected or did you find you had a more pillowy dough after your rise?

    Thanks!ReplyCancel

    • Laura23/09/2019 - 2:20 pm

      Hi Kim!
      The bread is definitely more dense than the original no knead bread with all refined flour (and zero add-ins). My dough grew in excess of doubling on each trial. What kind of flour did you use? There are SO many shifting factors with bread at work, but I’d love to try and help here. I will reiterate that It is naturally more on the dense side and ideal in a toast scenario.
      -LReplyCancel

      • Kim H23/09/2019 - 6:30 pm

        I used Bob’s Red Mill whole wheat pastry flour. Would you increase the yeast? Regardless, I’ve already had 2 slices today, toasted with almond butter on top. So delicious! But I’d love to make it even better next time. Thanks for your help!ReplyCancel

  • Alex24/09/2019 - 6:58 am

    I make my own sourdough so never tried the no-knead method. But seeing all these fun add-ins like carrots has definitely convinced me I need to see what all the fuss is about for myself!ReplyCancel

  • Alyssa02/10/2019 - 5:50 pm

    So soooo good, Laura. I’ve been eating this every morning as avocado toast… definitely my new standby loaf. Thanks you ReplyCancel

  • Faly08/10/2019 - 1:22 am

    Hi Laura! Love the blog and cookbook :) just wondering if you’ve experimented with sourdough in place of the yeast?

    Thank you!
    FalyReplyCancel

    • Laura09/10/2019 - 6:30 am

      Hi Faly!
      I have not tried sourdough starter in place of the yeast with this particular recipe. All of my previous sourdough experiments have been slightly underwhelming. so I don’t feel confident recommending a course of action here. Might have to take a look at a dedicated sourdough baking site for guidance!
      -LReplyCancel

  • Talitha27/10/2019 - 8:18 am

    I just made this bread with gluten free flour and it worked and tastes amazing! its definitely not the same consistency as the normal flour would have and you needed to use extra water than the recipe. But i’m so happy with the result! The flavours that come through are so yummy.ReplyCancel

    • Laura04/11/2019 - 9:11 am

      Thank you so much for reporting back on your experiment, Talitha! Any chance you could tell us which gluten-free flour (or flours) that you used?
      -LReplyCancel

  • Karon Skidmore29/10/2019 - 5:13 pm

    Making this bread was the perfect remedy for a stressful week! Delicious, nutritious, and easy. Thank you for great directions.
    I used chopped dried apricots and cherries. My 5.5 quart Dutch oven was plenty large enough.
    House smells amazing. The only difficult part is waiting 2 hours for it to cool!ReplyCancel

  • ML31/10/2019 - 4:15 pm

    Help! My dough after the first 24 hours is very wet and spread out and stuck to the parchment. There is absolutely no way to shape in a loaf. Ugghh! I followed the instructions as written. Obviously my dough is too wet. But is there any salvaging of it?ReplyCancel

    • Laura04/11/2019 - 9:07 am

      Hi there,
      Apologies for the delayed reply. In the event that this happens to you again, I’d try to work in handfuls of flour as you knead by hand before shaping. Once the dough has a smooth, not-too-sticky texture, you’re good to go on shaping and proceeding with baking.
      -LReplyCancel

  • Alex24/11/2019 - 1:05 pm

    Hi!
    Great stuff! Do you mind telling us What size is your pot?
    Thanks,
    AlexReplyCancel

    • Laura25/11/2019 - 3:41 pm

      Hi there!
      Mine is 7 quarts, but you could get away with less for this recipe.
      -LReplyCancel

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  • Misty Pittman11/09/2019 - 7:55 am

    YASSSS! I’m so on board with this newsletter upgrade. Anyone who says “newsletters are dead” is wrong. I love a good note in my inbox from my favorite peeps.

    Also, this recipe is getting made.ReplyCancel

  • Tracey11/09/2019 - 1:30 pm

    Ditto for me, i enjoy reading your newsletters.ReplyCancel

  • Jill11/09/2019 - 2:28 pm

    Yum! So perfect as we move toward fall. Looking forward to the “new” newsletter. I always click on what you send and appreciate your thoughtfulness and effort. :)ReplyCancel

  • M11/09/2019 - 10:39 pm

    This looks amazing. Are there any decent, relatively quick subs for the cashew cream? Tree nut allergies over here. ReplyCancel

    • Laura12/09/2019 - 6:48 am

      You could use 1 cup of full fat coconut milk if you don’t mind a more overt coconut flavour. I think it would be great here! You could also use 1 cup of plain, unsweetened soy creamer.
      -LReplyCancel

      • M12/09/2019 - 1:11 pm

        I love coconut, so that sounds perfect! Thank you! :-)ReplyCancel

  • jenny12/09/2019 - 8:55 am

    How many ounces of a can of crushed tomatoes do you suggest if you don’t have fresh tomatoes?ReplyCancel

    • Laura12/09/2019 - 9:18 am

      2 cups or 16 ounces of crushed tomatoes will substitute for fresh.
      -LReplyCancel

  • Tania12/09/2019 - 11:49 am

    Just made this for dinner and it was delicious! I added some veg that needed to be used up, namely butternut, spinach and cauliflower and it all came together beautifully. Thanks, Laura, for your inspiring and tasty dishes!ReplyCancel

  • Lynn Haslam12/09/2019 - 1:45 pm

    Made this for dinner. It was pretty darned good!! Don’t add extra tomatoes – perfect as written. Next time I will double the batch to freeze. ThanksReplyCancel

  • Melissa12/09/2019 - 2:51 pm

    Made this for dinner last night! It turned out soo well.

    I was low on time so I used canned tomatoes and 1 cup of full-fat canned coconut milk in place of the cashew cream. I used 2 tsp of garam masala, 1 tsp curry powder and 1 tsp of chilli powder in place of the cardamon and the coriander because I was out of both.

    It was still amazing!!!! Fast and delicious. I will be making it again soon and maybe adding cauliflower for some extra vegetables.

    Thanks for the great recipe!ReplyCancel

  • Caroline15/09/2019 - 12:01 am

    I made this for a class at the Buddhist Center today. It was a big hit! Scaling up for 40, I’m not sure I kept the proportions well, but I’ll make it again soon for just the family and use the amounts as written. People asked for the recipe, and I sent them the link, so you may have more fans, soon.ReplyCancel

  • Dana17/09/2019 - 1:43 am

    I made this and it is absolutely wonderful!ReplyCancel

    • Elijah17/09/2019 - 3:56 am

      I Made this last night and its really good.I used a wooden salad bowl to present to our guest and they like it the taste also the presentation.ReplyCancel

  • Handpan les workshop17/09/2019 - 6:52 am

    OMG, I loved butter chicken when I still ate meat, but never found a real substitute for it. This might be it! Thanks :DReplyCancel

  • Kim H20/09/2019 - 7:52 pm

    Just ate this for dinner — DELICIOUS and so easy! Thank you, Laura, for reliable recipes that turn out as good as your photos. I did add a sprinkle of red pepper flakes onto my portion. Next time I will likely add at the same time as the rest of the spices. Thank you!ReplyCancel

  • J312/10/2019 - 4:52 am

    Very interested in receiving your news letter as I find your recipes to be deliciousReplyCancel

  • Sarah Millman15/10/2019 - 1:08 pm

    Just made this and it was absolutely delicious! I didn’t have cashews, so I used the suggested alternative cup of coconut milk (I had coconut cream on hand, super rich & creamy). I also didn’t have fresh tomatoes on hand, so used an open jar of Rao’s sauce (was nervous about this, but it’s a nice sauce & I wanted to use it up. tastes great!). Finally, I had a Cha’s organic blend of Curry Masala, so I used that plus some paprika & the pinch of nutmeg – and honestly it’s so delicious! Thank you for solving my weeknight dilemma!ReplyCancel

  • April22/10/2019 - 8:46 pm

    Made this tonight, it was delicious!!!!!!!ReplyCancel

  • Laurnie26/10/2019 - 12:10 pm

    Made this for a weekend lunch and it was delicious!!! I had a moment of pause when I realized the sauce was going to be moved from the blender to the pot back to the blender, back to the pot, haha but it was super easy. In fact, everything came together so easily, I made some chapati to go along with it. Thank you for this simple, budget-friendly and delicious recipe!ReplyCancel

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  • Ann from Chicago31/08/2019 - 6:46 pm

    The bruschetta is another wonderful concoction! Thank you!ReplyCancel

  • Laurie Grove06/09/2019 - 9:55 am

    I’ve saved the bruschetta recipe—the photos are beautiful! My husband, the gardener, keeps bringing in beautiful sweet tomatoes—large and small, yellow, red and purple, heirloom and cherry. Now I know what I’m going to do with the next bowl of tomatoes he brings in!ReplyCancel