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.

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TANYAZO

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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!

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Janelle H

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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.

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KARHYSMA

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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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.

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Renee L

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

Put the chili paste in last -- and sneak up on the quantity. Start with half teaspoon, stir, taste, then add more bit by bit until you get the heat right for you. I made it with ground beef and onions, and it could use a third can of any beans if you need to stretch it. Served it over basmati rice. Good flavor.

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Sylvia S.

Cooking Level: Expert

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Reviewed: Oct. 27, 2008

This is a very flavorful dish, although a little too salty for me. I will make this again but will reduce or even eliminate the salt. With all of the other spices, I don't think it will be missed at all.

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Cheryl

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Reviewed: Oct. 20, 2008

I think there's a difference between "spicy" and over-spiced. I felt that this recipe was over-spiced to the point of it giving that chalky sensation in your mouth. The recipe was definately edible, just not one I'd save to my recipe box!

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amberations

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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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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ToughCookie

Cooking Level: Intermediate

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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: Apr. 10, 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: 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: Lawrenceville, Georgia, 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

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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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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