Reviewed: Sep. 7, 2008

I love curry and the combination of spices in this recipe made for a very nicely spiced dish. I added two small tomatoes, a thinly sliced Yukon Gold potato and the only other thing I did differently was to rinse and drain the chickpeas (only 1 can!) but add a 5.5 oz can of tomato juice to substitute for the liquid and lend some additional color and flavor to the dish. I let it simmer the 20 minutes that the rice was cooking. No additional thickener required. When I reheated the leftovers, I added more liquid (just water), about a tsp of purchased curry powder, and a handful of raisins. The more this simmers and the flavors blend, the better it is!

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gapch1026

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Reviewed: Aug. 18, 2008

This is absolutely spectacular. I've made it numerous times for friends, potlucks,and just myself. When I make it for myself, For those who like the spicier side of things, just add more, especially cumin. Even more importantly for me, it's easy!

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Krispy

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Reviewed: Aug. 16, 2008

Very good--my Indian husband liked it.

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dawn

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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Reviewed: Jul. 23, 2008

Just made this curry! Finally a recipe that comes out good..even with using canned garbanzo beans. This dish truly was a delight! Easy to make and tasted great with white rice or naan.

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JNAVANI

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Reviewed: Jul. 7, 2008

Following the other reviews, I added a 28 oz can of diced tomatoes and doubled the spices. It always impresses! I serve it with either rice or naan. A dollop of yogurt cools it just enough for those not used to the spice.

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HabsFan1993

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Reviewed: Jun. 18, 2008

Good and easy to make, other than measuring out all the spices. I took other reviewers' suggestions and used 1 tsp ground cinnamon instead of cinnamon sticks and added a can of tomatoes (I might add some potatoes next time). I used one can of water instead of the chickpea juice. I used 3/4 tsp cayenne but wish I would've gone for the whole 1 tsp (I like spicy). I didn't add salt until the end (I have a low salt tolerance) and served over basmati rice. It made the house smell really good! I would make this again.

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

I had to throw this out. I made the recipe exactly as the recipe says, and it was awful. It tasted flat and did not have the high amplitude flavor that I enjoy in a curry.

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Katherine Grace

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Reviewed: Jun. 5, 2008

This was just what I was looking for. But definitely better the next day. I took other reviewers' advice and added 14 oz canned diced tomato, 1/2 tsp of cloves, 1 tsp. ground cinnamon. I also added a bit of garlic salt and some curry to taste. I love, love, love, cilantro so that made all the difference in the end. My hubby is not a fan of cilantro so the dish wasn't not his favorite. Too bad for him. He can eat steak!

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LDENSVEN

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Reviewed: May 22, 2008

This was a GREAT healthy recipe!! I followed the recipe exactly to form a base for the rest of the dish. I allowed the curry to cook for the 20min it took to make the rice. I added chunks of carrot, and some tomato wedges for the last 15min. Served with fresh tomato, which was seriously necessary because this was insanely HOT!! Next time, I'm going to start with 1/4tsp of cayenne, then add to taste.

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Ssharp

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Orange, California, USA

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Reviewed: May 21, 2008

Wow! I would love to give this 5 stars, but as written the recipe was way to spicy. I would recommend the following adjustments, use only 1 tsp. ginger root, 1/4 tsp. cayenne pepper and 1/2 tsp ground turmeric.

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Mother of Four

Cooking Level: Intermediate

Living In: Springville, Utah, USA

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Reviewed: May 15, 2008

This was very tasty. I did not have onion, so used a combonation of carrots and celery. I also did not have the cilantro, so used the celery greens. I served this over brown rice. The next time I think I'll add a can of diced tomatoes and a dollop of plain yogurt on the top.

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sugarmagnolia_fl

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: May 4, 2008

Thanks this was real good,a nice change from a chicken or beef curry,and I did not even miss the meat or feel as if something was missing.I added some courgette and aubergine as another reviewer had,and double the recipe,I will be making again.

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Sharney

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

Use only 1/2 cayenne pepper, use ground cloves, and add 1 cup of water at least (but not juice from can).

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Emily

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Reviewed: Apr. 29, 2008

this was very good, and satisfied my curry cravings. It was pretty easy to put together, and I served it over rice. I used ground cinnamon, as other reviewers suggested, but otherwise I followed recipe exactly. Next time I might put in some veggies, to give it more variety.

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hpUK

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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Reviewed: Apr. 25, 2008

Flavourful, but on the spicy side.

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pbarden

Cooking Level: Beginning

Home Town: Tracy, Minnesota, USA

Living In: Superior, Wisconsin, USA

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Reviewed: Apr. 22, 2008

This was really good, and really fast, great for a week night. The only thing I did differently was to double or more the spices (as a matter of preference) and add a little garam masala towards the end. I will definitely be making this again soon!

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A Castro

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 21, 2008

I've never made a curry in my life before, until this one, and I have to say, it tastes great. Exactly what I think a curry should taste like. It's probably very easy to add meat to it as well. I do like spicy food, and this one really was.

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