10 Comments
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SueJ's avatar

This recipe “reads well,” as my mom always said. Can it be cut in half and still be as delicious as it reads, or can leftovers be frozen (see, I read yesterday’s essay)

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Julie Buckley's avatar

This looks great, dude! I’m making it tonight with oat milk, my current favorite and will let you know how it goes.

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Sarah P's avatar

Loved this! So comforting on a stormy March night!!

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Michele's avatar

Another awesome recipe! This is delicious and I’m excited to have leftovers for lunch.

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Sherri Nourse's avatar

This. Is. F’ing. Delicious.

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Mary Biedron's avatar

Going in my menu for this week!

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Sandi's avatar

Looks wonderful! Will try soon…I use non-dairy yogurt in a lot of Indian recipes

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Jessica's avatar

What are your favorite brands of unsweetened nondairy yogurt? Most ones I’ve tried—like a lot of unsweetened nondairy milks—have a faint vanilla flavor that makes my savory dishes taste kinda weird lol. I do like the forager brand of cashew-based yogurt though!

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Bad Manners's avatar

I like the plain, unsweetened stuff from Kitehill and Forager is my go-to back up. I always look at the ingredients to make sure there isn't a bunch of added sugar or flavoring because I've been burned by some "plain" yogurts too.

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Joey Vazzana's avatar

Good question! I agree with the vanilla thing! Forager is my pick too although it’s kinda $$$. But everything is $$$ now...

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