Reviewed: Oct. 20, 2009

This was FANTASTIC. I brought this to a dinner party and gave out the recipe to every single guest! I did take the suggestion to cut the tomato sauce in half. I also added fresh green beans and a little brown sugar and a bit more curry powder. It was amazing!

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Ryanickeli

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Reviewed: Sep. 30, 2009

I LOVE this recipe! I only used one 15 oz can of tomato sauce, skipped the cumin (only because I don't care for it) and replaced the paste with red pepper flakes for heat. This is a fun recipe because it's easy to adjust to personal taste. Thank you!!

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Crystal

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Reviewed: Aug. 31, 2009

Good, but the red curry paste was too overpowering for my family. We like it spicy but not too hot. I'd cut it in half next time.

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JessTheMess

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Reviewed: Aug. 13, 2009

I thought this was easy and very tasty. I made the recipe exactly as is and thought it was great.

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cookierookie

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Reviewed: Jul. 19, 2009

This was a pretty good dish, not my absolute favorite, but good enough to repeat occasionally. It also has the benefit of calling for ingredients I always have on hand. I used a can of diced tomatoes and a T. of tomato paste in place of the tomato sauce and it was more than sufficiently tomato-ey. I never really measure spices but I expect I used more than it called for. I definitely used more than 4 cloves of garlic, more like half a head or until I got tired of peeling garlic. I used a couple dashes of cayenne and a sprinkle of red pepper flakes in place of the chili paste and added cardamom. I also had a head of Napa (Chinese) cabbage that needed using, so I chopped it into thin strips and tossed it in at the end with the frozen peas. I simmered a few minutes and turned it off, letting the residual heat cook them both but hopefully not overcook them. I think potatoes would be an excellent addition also. We ate a big bowl each with naan and hummus, a nice meal.

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val_squared

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

I made this for my vegan friend, and she loved it!

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Emily M

Cooking Level: Expert

Home Town: Arlington, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 22, 2009

I make this all the time, but my recipe is a bit different measurement wise. First, do NOT use all those tomatoes! It will ruin the curry. Cut it down to about 1 and 1/2 cups of the tomatoe sauce and I like to put the tomatoes and onions in the food processor. I use about 3/4 a cup of coconut milk unsweetened. And, add flaked *unsweetened* coconut for extra flavor. ALSO, since my husband is Indian I use paneer. AWESOME if you can find it. Some Indian (Patel Bros) groceries keep it in their frozen food section. You can also find ready made naan, chapathi, and paratha that are authentic and taste homemade. But, you don`t have to do all that work. ALSO, veggies I cut down to 1 to 1 1/2 cup total.

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KUPPUSAMY

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Reviewed: Apr. 11, 2009

This is really tasty. Next time I make it I will use a little less pepper paste. I will make it again soon as we will be using this in our tiny vegan cafe this next week.

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VickyBeth

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Reviewed: Apr. 1, 2009

This was good but needed changes. I used only a 16 oz. can of tomato sauce. I also added some garam masala, cardamom, tumeric, and nutmeg. It also needed more heat, so I doubled the amount of red chili paste. Even then, when I ate it on top of rice, I even added some hot sauce.

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sailshonan

Cooking Level: Expert

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Reviewed: Feb. 17, 2009

Excellent! I didn't have any red pepper paste, so I added some red pepper flakes and some cayenne pepper for some kick! Yummy recipe! Thanks for sharing!

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Lindsay

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Feb. 7, 2009

We made the 10 serving version of this recipe and we too found it too tomato-ey. We would add twice as much tofu and 1/3 less tomato sauce. We still liked it and served it over hot jasmine rice.

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settii & cdholic

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jan. 26, 2009

This was absolutely delicious! I'm always looking for good vegetarian recipes, but even my omnivorous friends who came by loved it. I added some boiled potatoes and served on naan, also found on this site.

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James Orion

Cooking Level: Beginning

Home Town: Kansas City, Missouri, USA

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Reviewed: Jan. 6, 2009

This was a very good recipe, but I had to give it a lower score because of all the changes I had to make. I used significantly less tomato sauce (I pureed my own-about two and a half cups) and I had to add more spices than were called for. The end product was very good, and I could serve a lot of people with very few ingredients! I will definitely make this one again!

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strawbahre_fields

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Reviewed: Nov. 13, 2008

MAJOR typo alert! 6 cups of tomato sauce is ridiculous. I'm pretty sure the recipe called for 6 tablespoons - anyway that's what I used, and it was just enough. But overall I wasn't too impressed with this recipe. It was good, but not delicious. More salt & about a tablespoon of sugar helped but still didn't make it perfect; there is definitely something missing. I'll try ground cashews next time... perhaps it's just missing the nutty flavor? Anyway, I'll try it again and experiment! Good base recipe.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 5, 2008

Good but WAY too much tomato. I cut the tomato sauce in half (only used one 28 oz can) and it was still too much tomato. I'd recommend using only 2 cups.

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richelle

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Reviewed: Oct. 23, 2008

This is super good, I couldn't find tomato sauce in my house so I used a can on tomato soup and some paste. Very nice dish, I'll make it again!

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Cathy

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 15, 2008

Despite the fact I made this with what turned out to be the nastiest coconut milk I have ever bought, this was great. I cut way back on the oil, upped the amount of curry powder, and also threw in a cup or so of cauliflower florets (curried cauli is my absolute favorite). I served it over basmati rice with a sprinkle of fresh cilantro, and paratha. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

This was so easy and wonderful. I've always been afraid to make Indian dishes because of their intimidating ingredient lists, but to me this tasted like something I'd eat in a restaurant. I used light coconut milk with excellent results.

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Sister Sadie

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

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Reviewed: Aug. 17, 2008

This was awesome! So easy, filling, and great tasting. Instead of the tomato sauce I used one big can of crushed tomatoes, 1 can of coconut milk, and substituted the spices for 1.5tbs of gram masala to make it easier. Again, a wonderful dish the family loved it. Will be making again.

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belle

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2008

This was pretty good. I served it with rice and pita bread. I really like Indian food and this was just so so. Not really sure why it calls for so much oil. Two tablespoons would be plenty! Try the Chicken Makhani recipe off this site. Follow the "most helpful" review suggestions and use chickpeas instead of chicken (if you are a vegetarian like me). YUM! :)

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