Reviewed: Oct. 20, 2009

Excellent base recipe. Made it exactly as it said. A bit bland overall, but very tasty, all organic ingredients, everything meshed well between them. Suggest a bit of tamari over the top and a couple of cayenne chili's to heat it up. Lime added to the cilantro makes this dish incredible.

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EyesDeLaSea

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Reviewed: Sep. 16, 2009

Great meal. I follow the recipe with a few exceptions. I couldnt find the coconut powder as well, so i used 1.5 tsp of coconut flavoring and about 1/4 a cup of medium shaved coconut shavings I found in the bulk section in whole foods. I also add about 1/2 c more water to the lentils as they were cooking. Lastly, I added 3/4 lbs of shredded chicken. Served over Quinoa. This is a great recipe. Look forward to making it again. I will take the suggestion and add 2 tbl of ginger and add some peppers as well. Thanks!

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Matt Lockart

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Reviewed: Aug. 23, 2009

I thought this was delicious! I felt good about eating it seeing that all the ingredients are so good for you!

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sue

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Reviewed: Jun. 12, 2009

This recipie is a modification of a traditional Ty curry calleda Masaman Curry. It was pretty good, but I made a few modifications. I used Adzuki Beans instead of Lentils which is a traditional Japaneese bean. I skipped the Coconut Powder, and added Eggplant and Yellow bell Peppers. I also changed the main spice to Garam Masila instead of Curry, added Mint, and more Cinnamon, as well as a touch of Lime juice. In addition I made the Quinoa with Vegetable Broth, and a bit of the broth from the curry. It turned out good, but a bit bland, and I think I used a little too much Cayenne.

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vivid930

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Reviewed: Jun. 1, 2009

I use this site all the time and this is the first recipe that was so good I had to put in a review for the first time. My husband and I have been talking about it all week and we already want to make it again. I didn't use the coconut powder and it turned out perfect...

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JRGGILBERT

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Reviewed: May 23, 2009

I added some Curry paste and some more curry powder.. Also added some Red and Orange peppers to bump up the Vegetable content. Excellent meal...Vegan to boot

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JOHNNYBABY

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Reviewed: Apr. 17, 2009

This was good - and I will definitely make again - but with some tweaks... We found the tablespoon of salt too much for the quinoa - so would definitely reduce that. Also, the lentils took much longer to cook - and required more liquid. But all in all a great recipe!

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 1, 2009

It tasted good a first, but by the end we felt bloated and a bit ill. There is too much spice in this, not hot, but just too much, especially the Coriander. Maybe a couple of teaspoons would have been ok. We all ended up feeling sick into the next day after eating this.

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ASCHROADER

Home Town: Issaquah, Washington, USA

Living In: Meridian, Idaho, USA

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Reviewed: Feb. 23, 2009

This was a great recipe. The family loved it, even my daughter who is very picky. I did change some things like I added some veggies and tofu. I did not have a cinnamon stick so I use grounded cinnamon. I used stewed tomatoes. We just ate it plain without Quinoa. This was great. This goes on the list to make again

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calidanni

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Reviewed: Jan. 17, 2009

We love this! My husband and I are not vegitarians - and we LOVE this! The soft curry flavor fills every recess of the mouth with yum! We had no idea what coconut powder was, so we just used unsweetened shredded coconut. Thanks!

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Oct. 26, 2008

This was really good. After reading reviews I served it over brown rice instead of quinoa. I also don't know what coconut powder is, but i added some unsweetened flaked coconut to it. A little cayenne pepper and more coconut milk made this dish complete.

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WBmama

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Reviewed: Sep. 30, 2008

The lentils and the quinoa did not go well together, since both have a similar texture. Also, I thought this was very tastless. I did not use the coconut powder since I did not have any, but still, I thought this was pretty bad. A big disappointment.

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BRITOMARTIS

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Reviewed: Sep. 24, 2008

This recipe turned out delicious! I kept the seasonings pretty close to what the recipe called for, being inexperienced in flavor combinations such as this one. I did have to make some changes though: omitting coconut powder altogether (didnt have any), using brown sugar for the molasses (can't even taste it in there) and using canola oil to saute the onion (didn't have coconut oil either). The lentils needed more liquid during cooking, so I added an extra can of coconut milk slowly, as needed while cooking. Oh and I've never used quinoa & couldnt find that either, so I served it over couscous. It turned out to be an excellent vegan dish! To the reviewer who said this turned out flavorless: you must be doing something wrong, because it would be hard for it to be more full of flavor. Yum yum! P.S. The coconut & curry combo reminded me of the "Bang-Bang chicken & shrimp" dish from the Cheesecake Factory... I sort of like this one better because it's not as spicy and I think the flavors come together better!

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juliemay7

Cooking Level: Expert

Living In: Delaware, Ohio, USA

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Reviewed: Sep. 14, 2008

This recipes was so disappointing. I made it just as written and it was flavorless.

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prook

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2008

Yum! Thank you so much for posting! I made this for my boyfriend and he loved it. Delicious and easy!

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COMET98

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Reviewed: Aug. 29, 2008

Oh my. YUMMY! I did make a couple of changes, but this is wonderful! I added 1 yellow pepper, chopped, and used Garam Masala instead of the invididual spices..about a tsp and a half. And I used a can of crushed tomatoes instead of fresh, since my garden is a bit slow this year. I used chicken stock instead of water. This one will be a regular for me. UPDATE: I have made this so many times since I first reviewed...at least twice a month. It was the dish that convinced my carnivorous husband that going veg would be a possibility. For those who mentioned coconut powder, it is available at Asian markets, but if you cannot find, processing shredded coconut (unsweetened!) for a few seconds will give you a good substitute. It's best to me with french lentils as they have a really nice meaty texture, and I like over brown basmati rice, but my hubby likes the quinoa. It's even better left over when the flavors really meld. LOVE this one!!

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Aug. 27, 2008

This is a good recipe, but I'm taking off a star because a tablespoon is WAAAY too much salt in this recipe. I had to add another can of coconut milk just to balance out how salty it tasted. I made this with a few modifications as well. I didn't have any coconut oil or powder, but it tasted fine just using coconut milk and vegetable oil (I'm all about keeping the flavor, but I like to keep things thrifty since I'm a college student). I also added a bit of brown sugar into this and used a 15 oz. can of diced tomatoes (five tomatoes seemed like a bit too much, plus I like the flavor or canned tomatoes in curries..the flavor seems more concentrated and holds up well to all of the spices used in Indian cooking). I think next time I will add some cayenne pepper to spice this up. Also, if you don't have quinoa ( I couldn't find any) simple white rice works nicely and soaks up all the coconut liquid. It was quite good with these modifications and I didn't break the bank. Also, this is very filling...I could barely finish my first helping!

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Kristy Parker

Cooking Level: Intermediate

Home Town: La Porte City, Iowa, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Aug. 8, 2008

I made this again recently and added a few tablespoons of fresh ginger. It really improved it. Is it lame that I gave my own recipe five stars? Ha ha ha.

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Lindsay L.

Cooking Level: Expert

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Reviewed: Aug. 6, 2008

This was very delicious. I also did not have any coconut powder, but it was still fantastic. I will definitely make this again and again.

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cocoacure

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Reviewed: May 29, 2008

This was really delicious! I couldn't find coconut powder, so I left it out. The lentils took a lot longer to cook than 20 minutes... more like 40. But once it was done, my boyfriend and I loved it!

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CKRYSTEENA

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Coconut-Curry Lentil Stew Served over Quinoa

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