Reviewed: Nov. 26, 2009

Delicious base. Used tinned tomatoes and added cauliflower, quartered onions and garlic, omitting the eggplant and jalepeno peppers. It turned out really good. I was really just looking for a side dish of veggies for my chicken curry, but this was too good for just that. Infact, I have three vegeterian members in my family. This will be served to them when we have our next curry night. Thanks.

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Ray Ellis

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Reviewed: Oct. 26, 2009

I had to review this recipe just because it turned out so well! I ended up using chicken broth instead of the water the recipe mentions and I added garlic powder and sweet potatoes... recipe turned out fantastic! I'm sure it would have been just as good without my modifications though...

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Mercedeeez

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Reviewed: Oct. 10, 2009

We enjoyed this dish, I went heavy on the jalapenos so it was a bit too spicy, so you'd be wise to stick with the recipe as written. Curry is a favorite flavor of ours, so overall, we truly enjoyed this dish.

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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Reviewed: Aug. 25, 2009

Pretty good! I added some other veggies that I had on hand that needed used... yellow squash, banana peppers and red peppers. I guess I'm a meat-eater at heart, because I think this dish would be even better with some chicken in it. I served it over couscous.

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mandoerin

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

I had really high hopes for this recipe, and it was only so-so for me (when followed exactly). Perhaps next time I will take the advice of others and make some additions.

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jgregory

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Reviewed: Jun. 19, 2009

This was delicious! I followed the advice of others-definitely double or even triple the spices. Next time I would use less potatoes. I served it over rice so the large amount of potatoes was a little much.

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Kathy

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Reviewed: May 15, 2009

This was good but needed more curry.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 8, 2009

I made this exactly as written, except that I had to double the spices. It still didn't have a very strong flavor.

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KKH3

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Reviewed: Dec. 20, 2008

Delicious! Added cauliflower and garlic. My girlfriend said "this is the best thing you have ever cooked!"

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512damon

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Reviewed: Oct. 8, 2007

This turned out pretty well but I feel like the sauce is missing something. I sweat the eggplant first and cooked everything for 10 minutes before I threw it in to avoid it dissolving too much. I also added a can of chickpeas.

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junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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Reviewed: Jul. 29, 2007

i originally rated this with less stars, but then i had them the next day and.. WOW! i took the leftover veggies and added them to a butternut squash broth until simmering and nearly fell over it was so good.

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mtired

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Reviewed: Jul. 18, 2007

My husband does not like eggplant so I did not add any to the dish. I used 6 potatoes and as others suggested, I added some coconut milk at the end. I also added some chopped spinach at the end as well. If you want more of a stew or soup you could add some rice to the vegetables. Thanks for the good recipe.

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Stephanie

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Reviewed: May 24, 2007

This was a really good and easy recipe. I added coconut milk as suggested by other reviewers but only about 1/6 of a can as to not make it a soupy consistency but it would be good like that too. I didn't have eggplant so added 1/2 a head of cabbage and 3 small zucchini. The combination of spices really works and I added about a teaspoon of garam masala. I will definitely make this again, you can throw just about anything in it- cauliflower, potatoes, chickpeas and green peas sounds like a good combination for next time.

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JESSICA D.

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 14, 2007

I thought that we would love this recipe, but it was surprisingly bland. Maybe we did something wrong??

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Jensternj

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Reviewed: Nov. 4, 2006

Enjoyed it enough to make it twice. Not too spicy and a nice alternative to meat or pasta dish.

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Hank

Cooking Level: Beginning

Living In: Moorestown, New Jersey, USA

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Reviewed: Oct. 1, 2006

This recipe was very good. I omitted the potatoes from the recipe because i wanted it as a side. I also omitted the peppers because i didn't want to scare off the kids. (The kids fussed anyway because these are vegetables...oh well, more for me! hehe)Anyway, I had some leftover cabbage and baby carrots that I threw in as well as some cauliflower. I cooked everything till the vegetables were nice and tender. Yum yum Good! BTW, i also served doubles with this dish. I don't know if this recipe is on this site but you can google it. (Doubles, a snack from trinidad, are two pieces of fried dough, with a chickpea spread as a filler) The kids LOVED those.

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ayiti_cherie

Home Town: Brooklyn, New York, USA

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Reviewed: Jul. 26, 2006

Put over pasta and it was great to lower fat sub the olive oil

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Burgies choice

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Reviewed: Feb. 22, 2006

This was okay. I like it because it is healthy and very versatile. I tripled the spices, but that was because I had a monster eggplant. I also added a little bit of water at the beginning - otherwise I think the veggies would have burnt. I also used a sweet potato instead of the yukon. If I were to do this again, I will peel the eggplant and add other things like chickpeas.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 14, 2005

This is so simple and tasty. My husband loved it when I made it yesterday, and he already asked me to make another batch.

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lanna

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Reviewed: Nov. 3, 2005

We had this tonight for dinner, taking the suggestion of adding califlower. I only had one jalapeno, and red potatos, but it was still very tasty and quick. I was worried that there was not going to be any sauce, but the eggplant and tomatos disolved and I only added 1/2 can of coconut milk at the very end along with some spinach. Very good, but not quite mind-blowing. Oh- I also peeled the eggplant, and soaked it with salt for 1/2 hour first, then rinsed it and used it, as it came from my boyfriend's mothers' garden and I was worried it was a little bitter. Yum- we will probably try this again.

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