Reviewed: Dec. 1, 2007

Kinda spicy, and I only used 1/2 tsp for the cayenne. I served it on rice and it was ok. Not the best but it was really easy. It tasted like it was missing something, but I couldn't figure out what it was.

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 28, 2007

ARGH this was way too spicy for me, I couldn't eat it. I'm not usually that wimpy about spicy food. My husband could tolerate it. Might try again without the cayenne pepper.

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A.J.

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Reviewed: Nov. 28, 2007

Too Spicy! I think next time I will add shredded turkey or chicken, and add curry powder instead of all the variation of spices.

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KristinAnn

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Reviewed: Nov. 28, 2007

This recipe needed more spice for flavor and also needed to cook longer to get a better consistency. I also added two cubed potatoes to increase the density of the curry and add to the flavor.

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REBE424

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Reviewed: Nov. 28, 2007

Delicious and SO EASY curry!! As one reviewer mentioned, try to use spices which have not been in your cabinet for eons for maximum flavor. Try adding a can of drained tuna, a can of drained diced tomatoes, or a can of diced potatoes (or any combination of those) for some extra weight!

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Melissa

Cooking Level: Intermediate

Home Town: Sunbury, Pennsylvania, USA

Living In: North East, Maryland, USA

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Reviewed: Nov. 22, 2007

This was very different from most Indian chickpea dishes I have had. More of a sidedish. That being said, I really liked the subtle sweet flavour of this dish. Will probably make again.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Nov. 10, 2007

It was a passable dish but definitely room for improvement on the spices. I wasn't a bit fan of the cinnamon and if I try this recipe again, I will have to remember to put the cloves in a cheesecloth or something. Biting into one of those isn't the tastiest thing ever..

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hungryhungry

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 10, 2007

Great Curry Dish without the Curry! My wife even liked this dish and that's saying a lot. The only problem I had was that I didn't crush the spices enough and there was crunchy pieces (might use bottled spices next time, or just use more arm strength). Even better the next day, and the day after that.

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DRTBONE

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Reviewed: Nov. 9, 2007

This is a quick and healthy meal that tastes great. I added finely chopped potatoes with the onions, and added some chicken to make it more hearty. The potatoes give a nice texture and flavor. Also, if you don't have all of the seasonings- some of them are less common for the average American cook, and I can't find them in Taiwan- you can just put curry powder in place of the tumeric, coriander, cayenne pepper and cumin and it still turns out delicious (although I'm sure using all of the fresh seasonings as the recipe calls for is better).

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rubyruth

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2007

I'm giving this recipe 4 stars because I love spicy food, but I found it too overpowering and lacking flavor. I only tasted the cayenne pepper and by the end of the meal our mouths were on fire! Next time I might add chicken to add more flavor and cut the amount of cayenne pepper.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2007

it was a nice change from what we normally have. i did deviate a little though, i added some leftover rotisserie chicken and mashed potatoes to help thicken it up some. also added some chicken broth. needless to say, i had to pretty much triple the spices called for. it was good, i thought it could have been a little spicier still though!

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vic

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Reviewed: Oct. 24, 2007

I felt like this was over-spiced and didn't allow much of the taste of the ingredients to come through. It needs some tweaking I think.

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CARLYG

Cooking Level: Intermediate

Home Town: Glen Williams, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 22, 2007

I normally like this combination of spices but I wasn't happy at all with the curry, had to add coconut and curry powder to make it edible. Sorry maybe just not my thing.

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kornelimuenster

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

I made this recipe exactly as written minus the cilantro and we just loved it! I served it over plain rice because that's all I had, but I'll try another variety next time. I need fresher spices to give this more taste, and will buy some now that I found a good recipe to use them in!!

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007librarian

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Oct. 21, 2007

Awesome! Added flour and water for thickness and more gravy. This was absolutely delicious on top of my chicken flavored yellow rice.

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SouthernFlavor

Cooking Level: Expert

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Reviewed: Oct. 19, 2007

Very yummy! We added chicken to the mix as well. Will definitely make again.

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BADKITTTY1

Cooking Level: Intermediate

Living In: Decatur, Illinois, USA

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Reviewed: Oct. 18, 2007

It was okay -- nothing special though. I don't think I'll be making this again.

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rachelle

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Living In: Raeford, North Carolina, USA

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Reviewed: Oct. 18, 2007

Will definitely be making this again! I've been looking for an easy curry recipe, and this one really is good. I blended about half of the garbanzo beans with a hand blender towards the end of cooking for a creamier texture. I even cheated on some of the spices and it was still delish! Thanks!

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loveggies

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Reviewed: Oct. 17, 2007

I thought it was ok. My boyfriend really didn't like it at all. I thought the flavors needed more depth, it was hot but there was no layering of flavors. If I made it again I'd add a tablespoon of sugar, potatoes, and some meat to make it more interesting.

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Amanda

Cooking Level: Beginning

Living In: Gainesville, Florida, USA

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Reviewed: Oct. 16, 2007

This is quite good. I followed the recipe exactly with a few minor changes...I used Extra Virgin Olive Oil instead of Vegetable Oil; 1-Tsp Ground Ginger instead of Ginger Root; 1/2-Tsp Ground Cloves instead of Whole Cloves and 1-Tsp Ground Cinnamon instead of Cinnamon Sticks. Let it simmer for about 45 minutes. Served it over White Rice. This dish is definitely a keeper.

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