This recipe was great for my first homemade curry! I used it mostly as a base for my curry creation. I followed the spice amounts for the most part (2 cloves garlic, used some fresh ginger), but changed other things: olive oil instead of canola, whole cooked tomatoes in their own juice, a giant can of chickpeas, and most of a little container of coconut milk. I also added half of what turned out to be a pretty spicy pepper (a piment in French markets; cooked with the onion, garlic, ginger). Served it with basmati rice and fresh cilantro. I gave it 4 out of 5 stars because a) I didn't follow it to a T, and b) it's still not quite on par with restaurant curries. It is a really fast, really easy and pretty nutritious meal. I will definitely make it again!
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