Reviewed: Dec. 4, 2008

Awesome curry recipe with lots of "wiggle room" for adaptations depending on what you have handy. Add a little cayenne pepper to make it spicier!

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peanutsmama

	Cooking Level: Intermediate Living In: Redwood City, California, USA
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Reviewed: Dec. 4, 2008

Delicious! I subbed steamed chopped cauliflower (1/2 head) for the potato; 1 can chopped tomatoes with jalapeno for the tomato soup; 1 can coconut milk for the cream; ginger paste for the ginger powder and I added chopped cilantro at the end and served it with choice of rice or naan. I tolerate raw cauliflower and HATE cooked cauliflower but I thought this recipe, cauliflower included was wonderful. It's very flavorful, not too spicy and my South Indian husband LOVED it.

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babysuns


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Reviewed: Dec. 1, 2008

I love this recipe, I've made it several times in fact it's cooking on the stove now. The only changes I made were to make it more healthy by using 2 large sweet potatoes (chop them up and boil them separately) and instead of condensed tomato soup I use a large 29 oz. can of Hunts tomato sauce because I like to have a lot of sauce to go over the basmati rice (or brown rice if I want to be really good) Sometimes I add apples and/or golden raisins. A very healthy vegetarian meal to serve the family once in a while. Thanks for sharing.

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KATESS


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Reviewed: Nov. 30, 2008

This was delicious! My roommate said it was the best food she's had in months! I'm thinking of trying it again but also adding chicken. I followed the recipe exactly and I thought it was great.

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Solstice444


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Reviewed: Nov. 30, 2008

I thought this recipe was a little bit bland, but perhaps that is b/c my family eats Indian food 3-4 times a week. What I loved about it was that it is SO fast to make, and very creamy. I would make this recipe again on a weeknight, but add way more spices.

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veggie-girl

	Cooking Level: Intermediate Living In: London, Ontario, Canada
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Reviewed: Nov. 25, 2008

I had to omit the ginger due to a guest having an allergy, so it missed a bit of zip, but the dish was still great. I served it on top of some garlic and olive oil couscous. I definitely intend to make this again!

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Kat

	Cooking Level: Intermediate Home Town: Kansas City, Missouri, USA Living In: Arvada, Colorado, USA
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Reviewed: Nov. 10, 2008

I made a quick version of this recipe - I used canned potatoes instead of boiling fresh potatoes and it was ready in 10 minutes start-to-finish! I recommend using half the amounts of garam marsala and curry powder (1 tsp each instead of 2); I thought the flavors in mine were overpowering. I also added about 1/3 cup fresh chopped cilantro after it came off the stove. If you're cutting calories and others at your table aren’t, this recipe is good with or without (calorie-rich) rice.

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Heather

	Cooking Level: Expert Home Town: Newark, Delaware, USA Living In: Charlottesville, Virginia, USA
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Reviewed: Nov. 9, 2008

Ok recipe but would substitute tomato condensed soup with tomato sauce. The soup mixture is too sweet for my taste.

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KARHYSMA

	Cooking Level: Intermediate Living In: Ottawa, Ontario, Canada
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Reviewed: Nov. 2, 2008

4 stars for taste, but 5 because it is so cheap and easy. Thanks for showing us that Indian food at home doesn't have to be difficult.

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Mrs. Chapman

	Cooking Level: Intermediate Home Town: Leavenworth, Kansas, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Oct. 30, 2008

Really good curry and quick and easy to make. The only change I made was to use a can of diced tomatoes (undrained) instead of the soup. Will definitely make again!

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THEVEGGIEONE

	Cooking Level: Intermediate Home Town: Glendale Heights, Illinois, USA Living In: Portland, Oregon, USA
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Reviewed: Oct. 28, 2008

This was pretty good, but lacked a little spice. It has a lot of spices in it, but next time I would add some cayenne pepper to give it a little kick. I prefer "Aloo Phujia" on this site, and would rather add garbanzos to that recipe.

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Jenny H.

	Cooking Level: Intermediate Home Town: Langley, Washington, USA Living In: Everett, Washington, USA
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Reviewed: Oct. 23, 2008

I liked this a lot. It isn't what you would think of when you think of a curry, but it tasted great and was easy to make. I made it exactly as written, by the way.

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KKH3


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Reviewed: Oct. 23, 2008

This is a REALLY great recipe. I'd rate it 5 stars, but I did use several modifications other reviewers used. With these modifications, it's a 5 star recipe: - use a can of diced tomatoes instead of tomatoe soup - use coconut milk instead of regular milk After cooking and tasting it, I wanted more heat, so I put a pinch of red pepper flake in, but I think most people would like this recipe without that.

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Heidi J


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Reviewed: Oct. 22, 2008

I was a little disappointed when I made this, only because it didn't LOOK like what I thought it would. I don't really know what I was expecting -- maybe not so thick and red? Anyway, I took one bite and was in love! My very picky kids (5, 3, & 2) even loved it. I served it over rice, and will DEFINITELY be making it again!

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Jodi

	Cooking Level: Intermediate
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Reviewed: Oct. 13, 2008

This recipe is just delicious! It is so easy to make. I used red potatoes and the garbanzo beans and when it was ready, it was served over rice. This is something I will make over and over. Thank you so much for posting it!

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MAMA2EANDJ


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Reviewed: Oct. 7, 2008

Very good vegetarian meal... everyone liked it. Double the recipe but be sure NOT to double the spices.

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legof


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Reviewed: Oct. 5, 2008

Absolutely fabulous! This is the first time I have made an Indian dish that tastes the way it does at our favorite Indian restaurant. I ran out of cumin so I had to omit that and I used a can of diced tomatoes instead of the soup.

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