Reviewed: May 9, 2012

Delicious! We didn't have turmeric, so we substituted just a touch more cayenne - delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

erin_anne

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Menlo Park, California, USA

Reviewed: May 4, 2012

Very yummy potatoes!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sir_Angus

Cooking Level: Intermediate

Home Town: Kansasville, Wisconsin, USA

Living In: Miami, Florida, USA

Reviewed: Mar. 3, 2012

Nice and spicy and very filling!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

julleee

Reviewed: Feb. 26, 2012

After making this the 4th or 5th time I'm actually downgrading it to 3 stars. The bottom line is that, as written, this recipe is bland and too heavy on the tomatoes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Mcdonough, Georgia, USA

Living In: Douglas, Massachusetts, USA

Reviewed: Feb. 21, 2012

This dish stores really well. One night we had it as a side with baked chicken, then with spinach and peas over rice, and finally, we used it as filling for pita sandwiches adding chickpeas and spinach. One batch, just defrosted and spiced up as needed.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aspruill

Reviewed: Feb. 13, 2012

This is to die for! I use can tomatoes and cook the potatoes before adding them to the skillet. (I like them on the softer side....) I only use half the cayenne and still find it delightfully spicy. Nom nom... Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

c3veggies

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hudson, Ohio, USA

Reviewed: Feb. 5, 2012

Spicy!! I even cut down the cayenne and it was still super spicy. Great flavor though. Used half can diced tomatoes, served with red lentil curry from this site and some naan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Jan. 26, 2012

Relatively easy, especially counting in how delicious it is! I like to eat this with sausages :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mystica

Cooking Level: Expert

Reviewed: Jan. 13, 2012

The first time I made this I followed the recipe exactly, but felt it was missing a little something. I doubled up on the spices like some people had suggested...still wasn't doing it for me. I threw in some muchi curry and garam marsala...WOW! I make this dish all the time now. I use a whole can of diced tomatoes (juice and all) I also throw in some diced carrots and substitute one sweet potato for a regular yukon potato. If you cut the potatoes quite small (about 1 inch cubes) no need to par boil them, just sauté with the lid on for about 10 minutes. It won't be winning any awards for authenticity, but it's delicious and even better the next day!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kate

Reviewed: Dec. 18, 2011

I loved this recipe! I used a little less oil, and added peas as suggested by another reviewer. I also substituted roasted red peppers for the tomatoes. Delicious with naan!

Was this review helpful? [ YES ]
1 user found this review helpful