The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 7, 2009
Very lovely. I've made this several times, and it's become a favourite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Expert

Home Town: Spencer, New York, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 30, 2009
I love it, It's surprisingly creamy.
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Cooking Level: Intermediate

Home Town: Fairport, New York, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 29, 2009
A little bland for my liking but the kids actually tried it and cleaned their plates and agreed to take some leftovers in their school lunch. I used coconut milk instead of cream, because I thought it would give it a nicer flavour. I think next time I will use canned tomatoes instead of soup...there is something I don't like about cooking with canned soup. I will make it again though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 20, 2009
This recipe is so good. Tastes just like an Indian restaurant meal. I added 1 tsp tumeric (for the health value of the spice) and it worked really well. There is no way it simmers for only 5 minutes though, reduced it for about 45 minutes.
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Home Town: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 17, 2009
Fantastic recipe! I did have to add a little extra cream (about a 1/3 cup) because the tomato puree I used must have been salted (I'm overseas and Campbell's is just not a standard here). Also, I went with all cauliflower because I had a different dish with potatoes in it already.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 8, 2009
This recipe is very quick, and it really tastes authentic. I used fire-roasted diced tomatoes in place of the tomato soup.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: El Paso, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 2, 2009
This was good, but I didn't think it was great. It was easy to make so that's a plus; I even had my two year old helping me wash potatoes and rinse chickpeas. I was looking for a deeper flavor, not sure what was missing. I'll try some of the other chickpea curries and do some comparison.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 31, 2009
Excellent! I have made a few tweaks based on the recomendations of other reviewers: coconut milk for cream, diced tomatoes for tomato soup, cauliflower for potatoes, added peas during the last few minutes for color. Chix is optional. A keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 25, 2009
Really great, but definately needs to meld flavours overnight or all you can taste is tomato soup. Good fibre and so easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 20, 2009
This recipe was a big hit (I wish I had doubled it)! It could not be quicker or easier. I used coconut oil but any oil will do. I used evaporated milk because it was all I had and it went well. It tastes creamier than regular milk and it has less fat than cream. Everything else was exactly what the recipe called for. The flavour reminded me very much of "Butter Chicken" that you get at an Indian restaurant. I'm lazy and like to do things in one pot so I thinly sliced the potatoes and threw them in with the oil, onion, garlic and spices. I also threw in the chickpeas at this point. I like their flavour fried, plus they pop and jump in the pan and that's fun. I sautéed all of that together until the potatoes were almost cooked. This step really helped bring out the flavour of the spices nicely too. The last thing I added was the tomato soup and the milk. My Fiancé hates canned tomato soup, well any tomato soup really. He couldn't even tell there was tomato soup in this recipe and went back for seconds and thirds. Thank you so much for a great recipe.
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 9, 2009
I've made this at least 5 times and my husband (who would not each chickpeas before) loves it. I like to add a little more tomato paste and garlic, so it doesn't have such a canned tomato soup taste, but otherwise it's easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 8, 2009
This was amazing! I eliminated the cumin, because I've been a little sick of that spice lately. I also switched to a red onion, which really complimented the dish. My husband has always been suspicious of trying Indian food, he's more of a meat and potatoes guy, but he really enjoyed it as well. I will definitely make this again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 23, 2009
I love this curry for it's ease of preparation and for it's creamy, mild, and slightly sweet flavor. I've made it with cooked, cubed chicken instead of chickpeas, and it was wonderful that way, too. The recipe is very kid friendly, also. My DH loves it with naan.
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