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Reviewed: Sep. 28, 2008

Good recipe, however I omitted the cloves, and replaced the curry powder with almost 2 TBSP of curry paste. The sauce was very flavoful and needed just a little salt. Also, since previous reviews mentioned that there wasn't enough sauce, I added a bit of the water from the chickpea can.

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Su

	Cooking Level: Intermediate Home Town: Honolulu, Hawaii, USA Living In: Antioch, California, USA
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Reviewed: Sep. 27, 2008

We all enjoyed this recipe. Only a 4 because I did make modifications. I added another can of tomatoes because there wasn't much sauce. I also added Garam Masala (probably 2t) and cumin (1 1/2t) and not cloves.

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Career2HomeSchoolMom

	Living In: Rolla, Missouri, USA
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Reviewed: Sep. 24, 2008

I looked at the rating and expected better. I didn't have the cloves, but I found this to be rather bland. I doubled up on the curry and I think that helped, but it needs a little more kick to it.

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Jayme


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Reviewed: Jun. 11, 2008

I used cumin instead of curry. We thought this was a great, colorful vegetarian meal. Next time, we will probably add more of each, the cumin and fresh ginger.

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sueb

	Cooking Level: Expert Living In: Prattville, Alabama, USA
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Reviewed: Feb. 27, 2008

The whole family enjoyed this dish. I accompanied it with "carrot rice." Both were delicious. I increased the amount of spices used and used cumin instead of cloves.

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Reviewer:

Pauline

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Claremont, California, USA
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Reviewed: Nov. 13, 2007

YUM YUM! If you like curry at all, this recipe is one you'll love. I did add extra curry powder and since I like my curry saucy, I also added two cups of crushed tomatoes along with the diced tomatoes. I used two bags of frozen cauliflower, which cut out one whole step, as I just put the frozen cauliflower into the pan and let them steam until heated through. The fresh gingerroot cannot be compared with using powdered. This is a healthy, satisfying, and easy recipe. A winner!

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Jana Sue

	Cooking Level: Expert Home Town: Boone, Iowa, USA Living In: Colorado Springs, Colorado, USA
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Reviewed: Oct. 15, 2007

This is a very tasty recipe once I adjusted the seasoning to my taste. Like the other reviewers, I also had to add more liquid. Otherwise a good recipe with lots of potential.

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SAHARA2

	Cooking Level: Intermediate Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands Living In: Atlanta, Georgia, USA
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Reviewed: Nov. 7, 2006

This was pretty good. I agree with the review, there wasn't enough sauce for the rice. I added 1/2 a can of tomato paste, and spiced it up a bit.

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Dawson & Lisa


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Reviewed: Oct. 29, 2006

This was OK, but was a little bland for my test, and there wasn't much liquid for the rice. I ended up adding about 1/2 cup of chicken broth (could easily use veggie broth instead), an extra teaspoon of curry powder, and 1/2 teaspoon of garam masala at the end.

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Reviewer:

RUDEGIRLJ5

	Cooking Level: Intermediate Home Town: Washington, D.C., USA Living In: Aachen, Nordrhein-Westfalen, Germany
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