Reviewed: Nov. 19, 2009

This is the best chickpea recipe on this site. Made exactly as written.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 17, 2009

Sweet potatoes are a must!

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Loni W

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

I seem to be the only one, but I did not like this recipe! The curry was too thick and surprisingly bland, considering the spices in it. I wouldn't make it without some of the modifications suggested by other reviewers.

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mhealy

Cooking Level: Beginning

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Reviewed: Nov. 15, 2009

WOW AMAZING!!! I wanted to try a new recipe and came across this. As there's no (good) indian restaurants in town, I'm going through withdrawals! I took a chance and doubled the recipe so I could take some in my lunches, and I'm SO glad I did! What a GREAT recipe! Very easy, as well! Served over some brown basmati rice with naan, and I barely tasted it I ate it so fast!!! This will DEFINITELY be a part of my regular meals!

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DOORDANA

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

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Reviewed: Nov. 14, 2009

Good stuff. Not the most sophisticated flavors--you can't really escape the tomato soup base. However, its homey and easy and I've made it multiple times. Easy to adapt/improvise with.

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Emily S.

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Reviewed: Nov. 14, 2009

The flavor of the sauce overpowered the flavor of the potatoes and chickpeas....I enjoyed this more then my family did but definitely will be experimenting with this recipe because I think it is a great jumping off point. Putting it in pita bread with cucumbers and some lamb is where I might take it next.

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rebeqah

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Nov. 13, 2009

Great, easy to follow recipe. I cut potatoes a little smaller than suggested and half mashed to mix with flavor more thoroughly. Next time I will double recipe since there wasn't too much left over after dinner for two adults. All and all, great recipe that I will be making again this winter.

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skiology

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Reviewed: Nov. 13, 2009

The spice combination in this dish is really fantastic. Like other reviewers, I substituted canned diced tomatoes and yogurt for the cream (I added a bit of vegetable broth to make up for the thickness of the yogurt). Even though I realized afterwards that I had goofed and used vanilla yogurt, the flavor was still excellent. Next time I make this I think I will add some greens and another can of tomatoes for more color and moisture. This is very easy and flavorful and my four year old dug right into it!

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Rachel

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Reviewed: Nov. 11, 2009

This recipe was fast and easy but not what I was looking for in a curry recipe. It was good but probably won't make it again

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

Wasn't very impressed with this dish.

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dtoplov

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Reviewed: Nov. 10, 2009

I made this as a side dish to Chicken Satay. It turned out nicely. I did not put the full amount of onion in, due to my kids' preferences. I also only used 1 Tbsp oil because of less onion. My husband and I enjoyed this. He said the intensity of the flavors was "just right."

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4kidsinthehouse

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Reviewed: Nov. 7, 2009

Loved this - Added some Organic Basel and tomato sausages and served with brocolli - will make this again, great - could be great with coconut cream/milk instead of cream.

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Judy D

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Reviewed: Nov. 6, 2009

This was so delicious! I used cauliflower instead of potatoes and 2% milk instead of cream, but it still turned out great!

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Liz

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Reviewed: Oct. 25, 2009

My boyrfiend made this for dinner tonight and it was good. He used half the amount of potates and put in some cauliflower. We didn't have any ginger so he left that out. This was good served with rice but next time I think we'd spice it up a bit. Will make again, thanks.

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PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 21, 2009

I've found a new recipe to cook during busy weeknights! Other than using fresh ginger, I didn't change the ingredients. Thanks for sharing.

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Oct. 20, 2009

this is one of my favorite curry type recipes. i absolutely love it! For my 13th birthday, I told my family that I would be making my own dinner for the family. I actually made this recipe! Everytime I make it, it's soooo good! One thing that I do is I usually double the batch. I put 4 of the white potatoes in aswell as 4 sweet potatoes.

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kidscancook

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Reviewed: Oct. 19, 2009

This is a really good recipe, very similar to what you might get at an Indian food restaurant. To make it a vegan dish I substituted plain soy yogurt for the milk and about 1/4 cup of water as the yogurt made it a little too thick to stir well.

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Shawnr

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Reviewed: Oct. 16, 2009

This is SO delicious. I took the advice of other reviewers and used cauliflower instead of potatoes for more fiber and less starch. I also used light coconut milk instead of regular milk and it was really tasty! I was wary of using the canned tomato soup, but I would recommend using it, it was one of the ingredients that MADE it! Because I was using cauliflower, I let it simmer for longer than 5 minutes to let the cauliflower take on the flavours a little more. Next time I make this I may add the cauliflower at the point of adding the spices. My boyfriend, who loves Indian food thought I bought it pre-made.

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KARAJAYNE

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Reviewed: Oct. 7, 2009

Very lovely. I've made this several times, and it's become a favourite.

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venetian_lunacy

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Reviewed: Oct. 3, 2009

This was delicious! The only change I made was canned tomatoes for the tomato soup. Will make this again because even my meat & potato hubby loved it!

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