Reviewed: Aug. 8, 2008

This is the first recipe from this site that I gave a 5 star rating. I was afraid it was going to be too spicy for me, but it was just right. However, I only had to cook the mixture for at least half the time as suggested, don't know why. Awsome yummy beans!

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Nightshade

	Cooking Level: Beginning Home Town: Eagle Creek, Oregon, USA
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Reviewed: Jun. 8, 2008

I didn't think this was BAD per se, but nothing to write home about. The volume of spices in this recipe made the sauce seem kind of pasty/gritty. Maybe I'll try it again with half the ginger that's listed, but that won't fix the pasty problem.

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ESJESSI

	Cooking Level: Intermediate Living In: Madison, Wisconsin, USA
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Reviewed: May 20, 2008

It's good thing I reduced the ginger, because 2 tbsps were plenty for my taste. I only used 1 tsp of chili powder and it was very spicy. I also used thai yellow curry paste the curry paste and instead of parsley I added a bunch of cilantro.

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ANNA


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Reviewed: Dec. 9, 2007

Fairly similar to something I make already, but the addition of ginger really kicked it up a notch. I'll continue to use my own recipe (onions, black beans, coconut milk, curry powder, mango) but will definitely add ginger next time as well.

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CAITLINP


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Reviewed: Nov. 28, 2007

This sounded interesting so thought I'd try it... I reduced the ginger to 2 Tbsp. To round this into a full meal, I added a bit of onion, a package of thawed frozen spinach, some mushrooms, and paper-thin carrot slices. It would be good with other veggies as well. I needed all the juice, so simmered it covered, and served over jasmine rice. It was delicious! Not at all too spicy, but I do like spicy things!

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BATCAVES

	Cooking Level: Expert Home Town: Vinton, Louisiana, USA Living In: Indianapolis, Indiana, USA
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Reviewed: Aug. 18, 2007

Too spicy for me but my husband liked it a lot.

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Julie


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Reviewed: Feb. 3, 2007

If you like it vegetarian, hot, and full of flavour, then this is good! I'm sure you can play around with flavours, but as is, this is an excellent combination of flavours. YUM!

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Sue Dempster

	Cooking Level: Intermediate Home Town: Cape Town, Western Cape, South Africa Living In: Inverness, Inverness-Shire, Scotland, U.K.
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Reviewed: Dec. 30, 2006

This was great over white jasmine rice. We doubled the recipe so we could freeze some for later and used both hot and mild curry paste to give it a less subtle kick. Excellent!

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A. Sheffield


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Reviewed: Nov. 23, 2006

Didn't like this recipe at all! It started aout well... with the coconut milk, ginger, garlic and parsley in the pan - my mouth was watering! BUT there was waaayyy too much spice added for my liking (I even cut it down!). I like spicy food but this was just not what I expected. Oh well...

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RWILLI

	Cooking Level: Intermediate Home Town: Kamloops, British Columbia, Canada Living In: Calgary, Alberta, Canada
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Reviewed: Nov. 10, 2006

This is fantastic! It delivers a kick but it's definitely not too spicy for my taste. It's reminicient of dahl. Delicious... thank you!

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juniper


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Reviewed: Oct. 22, 2006

This was pretty good, has a nice, unique flavor.

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BIOPHILE


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Reviewed: Oct. 1, 2006

The best way to describe this dish, in my opinion, is chilli with an exotic twist...my husband and I have dubbed it "Bombay Chilli." We really, really enjoyed it. I added half the called-for chili powder, and used a can of mixed salad beans instead of a can of kidney beans.

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NESSITA

	Cooking Level: Intermediate
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Reviewed: Sep. 21, 2006

Fantastic!

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OLLIEORANGE


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Reviewed: Aug. 21, 2006

This is one of the best recipes I have come across. We have dinner parties every Wed. nights and this was the show stopper! Everyone wanted the recipe. Granted, we all like spicy food so this hit the spot.

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JULLZS


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Reviewed: Jun. 15, 2006

I thought this was way too spicy with a bitter aftertaste. My husband thought it tasted like spicy chili. Served over rice. I lessened the spices slightly (removing 1/2t from each) and used thai red curry paste. Just OK for us.

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LIZCANCOOK

	Cooking Level: Intermediate Living In: Livonia, Michigan, USA
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Reviewed: Mar. 4, 2006

We loved this! It was so good over rice. I didn't have all the right spices so I improvised a bit, the curry really made it.

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Julie M


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Reviewed: Jan. 8, 2006

Not one that I'd make again. Halved the spices based on comments by others. It was not too hot, but the flavor was not outstanding either.

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Waterdog

	Cooking Level: Intermediate Home Town: Aberdeen, Washington, USA Living In: Montesano, Washington, USA
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Reviewed: Oct. 20, 2005

Very flavorful! We made NO changes to this and thought it was absolutely delicious! Spicy!

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