This was delicious, not at all bland, and quite foolproof! I currently live in China, where cooking and finding certain ingredients can be a challenging adventure. Because of this, I didn't have any cumin or garam masala, so I had to omit them. I was really worried it would compromise the dish, but it was still delicious. I estimated the amounts of curry powder and cayenne that I added, used a bit more fresh ginger and garlic, and added about 1-2 tsp of white sugar and a pinch of cinnamon at the end. I think that the sugar really brought together the flavor, but I also think a combo of regular and sweet potatoes could have the same effect without taking away from the healthy quality of this meal. I served it over a small amount of brown rice, but would also be happy eating it on its own sometimes (and I liked the ratio of chickpeas to potatoes and the sauciness of the curry). With regards to people thinking it was too spicy or too bland, I think it comes down to certain brands and qualities of spices being more potent than others and people's taste buds being different, so I really think that people should just start out with less than the recommended amounts, and add gradually to taste. My family loves spicy food, so I put in approximately what was called for with the cayenne. Neither my husband or I are vegan, but we both really enjoyed it, and I'll continue to make it after I move back to Canada!

Reviewed On: Jan. 16, 2012

wow! this recipe was so great! i have made them twice so far, and they turned out very different from each other...i did everything pretty much exactly the same, so i don't know what happened. regardless, they were great both times! everyone who has had them says they are the best looking and best tasting cookies they have ever had. as said in other reviews, refrigerating or freezing the dough is a must, and i only cooked mine for 14 minutes. thanks for sharing this great recipe!

Reviewed On: Jun. 21, 2004

This recipe is very good, and unbelievably easy to make! I used 5 ounces of fresh whipping cream (35% MF) instead of the evaporated milk, because I couldn't imagine that it would be easy to get firm peaks with the evaporated milk and because of the other reviewer's warnings (Thank you!) I also added the juice from half a lemon for extra flavour, and used light cream cheese. It turned out great (especially for the small amount of effort needed!) Thanks Jan!

Reviewed On: Mar. 4, 2004