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. C

Cooking Level: Intermediate

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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

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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Susan

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Reviewed: Oct. 1, 2008

This was a good recipe for a quick and nutritious dinner. The taste wasn't fabulous - guess I'm just not a fan of chickpeas or potatoes; but I'll probably do it again because it was easy to make. Oh yeah - and steam your potatoes instead of boiling! Good way to save some time.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 29, 2008

This recipe is awesome! The only things I changed, was I added cooked chicken, and instead of heavy cream I used coconut milk. Very good, even my 4 and 2 year old ate it!

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TARENWALTERS

Home Town: Borger, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 24, 2008

This was such a good recipe! The combination of spices was wonderful. I doubled the recipe because I was making it for a group of friends and the only change I made was to use plain yogurt in place of the cream because it gives it a more authentic taste. This has gone into my permanent recipe file!

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mujahidswife

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 7, 2008

This was delicious! I didn't change a thing and it turned out great.

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parsonsperson

Cooking Level: Beginning

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 4, 2008

This was a great recipe! I have used the base and changed the vegetables with great sucess. I made one with yams, chickpea and summer squash that was wonderful.

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Arla

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Reviewed: Aug. 27, 2008

This is so yummy!! I did substitute fresh ginger for the powdered ginger and cooked it with the onions and garlic instead. As well I did not have any tomato soup so I used a can of tomato paste (5oz) and added a little bit of water(another 5 oz) to thin it out.

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mdveach

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

Quick, simple and delicious! I will make it again. Instead of heavy cream or milk I used soymilk and it still tasted great. I will try some of the other recommendations such as cauliflower and maybe the coconut milk for variety next time. Wonderful recipe! Thank you!

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RAELAN55

Cooking Level: Expert

Home Town: Prairie View, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Aug. 23, 2008

Very good. To make it vegan, I used coconut milk in place of animal's milk. Served over jasmine rice. Definitely a keeper. Thanks for posting.

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cardell

Cooking Level: Intermediate

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