Reviewed: May 23, 2012

We did not really care for these. I made as directed, but I used dried cilantro instead of fresh (used half the amount because it was dried). They were okay, but we did not save the leftovers and I would probably not make this again.

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Reviewer:

mkstevens09

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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Jan. 23, 2012

Very good. We have tried curry with meat before, but this is the first time on potatoes.

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Isobelle

Cooking Level: Expert

Living In: Belleville, Ontario, Canada

Reviewed: Dec. 14, 2011

delish!

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Laura A.

Home Town: Pasadena, Texas, USA

Living In: Round Rock, Texas, USA

Reviewed: May 14, 2011

Adds a unique flavor to potatoes, Highly recommend. Turmerick is good for the digestive track too, Two thumbs up.

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ChefReigns

Cooking Level: Expert

Reviewed: Apr. 2, 2011

We tried boiling the potatoes already cut up to save time, but then the edges were soft when we went to stir everything together. We'll boil them whole next time.

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Reviewer:

Katie H

Cooking Level: Expert

Home Town: East Peoria, Illinois, USA

Living In: Fond Du Lac, Wisconsin, USA

Reviewed: Feb. 23, 2011

These where a great hit! Only change I made, added coconut milk with stock to get some gravy! YummY!

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Reviewer:

love to cook

Cooking Level: Expert

Living In: Dublin, County Dublin, Ireland

Reviewed: Jan. 30, 2011

After tasting these during cooking process, I decided they definitely needed some garlic powder or hing. I added about 1 tsp of garlic powder, and as others have noted, about 1/3 c unsweetened coconut milk so they weren't as dry. They turned out wonderful!

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Reviewer:

natthebrat

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 8, 2010

These came out great and were very flavorful. I cubed the potatoes for more spice coverage, and I used coconut oil. I also topped it with Greek yogurt, which mellowed the slightly overpowering curry flavor. Next time, I'll reduce the curry powder, because it gave the dish a somewhat bitter taste.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Oct. 28, 2010

I would rate these a 5. I didn't think any of the spices were too strong. I didn't think I would be a fan after I started smelling it, but they tasted great. They were dry, so I added coconut milk to the pan. Just enough tl continue cooking them. I think they'd be even better if they were put in the oven for 20 or so minutes to crisp up.

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jkick

Cooking Level: Intermediate

Reviewed: Jul. 31, 2010

I just made these with the recommended spices, but it was quite bland. Next time I will double the spices and add fresh minced garlic. Hope this is helpful! This recipe has potential, I'll try again. :)

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