Reviewed: Jan. 21, 2012

This was bad. I made it through about one serving and that was it.

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

Reviewer:

Reviewed: Sep. 16, 2011

I like this recipe, but, MAN it's salty! I've made this twice and both times found the salt overpowering (and I'm not one to shy away from the salt shaker). Good flavor, otherwise. I'd just recommend using half the salt the recipe calls for and adding more if necessary after tasting it.

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

Reviewer:

Jonny's Girl

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Reviewed: Aug. 5, 2011

I thought there was way too much chili powder. I cannot taste the coconut or curry at all because the chili powder completely overwhelms the other flavors. I had to add Tabasco to give it some heat and flavor.

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

Reviewer:

Ashley O.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Jan. 18, 2011

This was great, healthy and different! I've been getting into indian foods since we went back to vegetarianism recently so this recipe sounded perfect, we eat a lot of beans! I added 1 tsp. of cayenne since my curry paste was 'mild', it still could have used more. Mine ended up being a mustard yellow color, unlike the photo above. I served on top of long grain brown rice. I can't stand coconut, but really enjoyed this dish.

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

Reviewer:

AliciaVR6

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Reviewed: May 9, 2010

Restaurant quality and healthy! perfect as is, but also delicious with a can of diced tomatoes mixed in. The amount of spice was perfect for me.

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

Reviewer:

Jane Dough

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Kansas City, Missouri, USA

Reviewed: Mar. 9, 2010

These beans are great! Even my 3-year-old loves them. After making this recipe a couple of times, I was able to settle on a version that suited our family's tastes a bit better - I use green curry paste, cut the turmeric to 1 tsp, and the chili powder to 1 heaping TBSP. We love eating it over jasmine rice, and sprinkling scallions and cilantro on top.

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

Reviewer:

RBSWAN

Cooking Level: Expert

Reviewed: Nov. 29, 2009

Great recipe! I added 2 tablespoons agave nectar, thinly sliced carrots and fresh spinach in the last 15 minutes of simmering. Also, left out garlic, curry paste and kidney beans. Served on a bed of jasmine rice and topped with lime marinated, pan seared tilapia.

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

Reviewer:

TANYAZO

Reviewed: Sep. 4, 2009

This was so good! I didn't use as much of the spices and didn't even put in curry paste and it was so flavorful! I will definitely make this over and over again!

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

Reviewer:

Janelle H

Reviewed: Jun. 3, 2009

It was OK, I was expecting it to be hotter; perhaps the spices I used are not as fresh as they should be... Flavour was so-so.

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

Reviewer:

KARHYSMA

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 10, 2009

This is an excellent vegan dish. I ended up also adding carrots, chiles, onion, squash and mushrooms to round it out and eliminate the need for a vegetable side dish. I also added to soft veggies (the mushrooms, squash, and bell pepper) very close to the end instead of at the beginning of the simmer. If you're the type who doesn't like super-soft and soggy vegetables, you should do this. It'll keep them a bit crunchy.

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