Good basic recipe, although you really want to start off frying the paste first with the oil for a couple minutes and then add the creamy part of the coconut milk. Let the two mix better. I also didn't add peanut butter, because I think that's cheating kind of and another user complained about the thickness of the curry (I like mine soupy, too). I would just use peanuts, throwing them in with the potatoes or at the end, and maybe peanut oil to fry it all up with.

Reviewed On: Oct. 8, 2009

These are really surprisingly good. My boyfriend and I can eat a whole batch ourselves. I'm glad I found a way to use up the random cans of fruit cocktail I have in my pantry. My only issue with this recipe is that it's really kind of a mess chopping up the fruit (the fruit's way too big to not chop up) and mixing it into the batter is a difficult and slimy experience. I used almonds instead of walnuts. I'd try these next time with some coconut flakes baked into the batter or on top.

Reviewed On: Oct. 4, 2009

This is a terrific recipe. They were really pretty tummy and exciting to make. A hit with my friends, they were gone within twenty minutes after they cooled down. My only qualm: I didn't think they tasted yammy enough. Perhaps they didn't because I added cinnamon and nutmeg. I would totally make these again and probably experiment a little more: try to make them denser brownies, perhaps with more eggs and yam (or sweet potato); add chocolate chips or coconut flakes; add raisins and nuts. :)

Reviewed On: Oct. 1, 2009