Reviewed: Nov. 29, 2007

So flavorful but just a tad too spicy with that much cayenne . . . and my family likes things spicy. Still, it's a 5-star recipe. And it feels good eating something so healthy that even the kids will gobble up.

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BOBBIEANNE

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Reviewed: Nov. 28, 2007

mmm.. this was SO good! The cilantro at the end really helped round out the flavor, and the sweetness of the pears and raisins really went well with the spiciness of the dish. We ate it with onion nan and brown rice. definitely a recipe I will be making again!

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Summer421

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Made this last night for dinner and it was spectacular. The aroma it fills the house with is incredible. I tend to play with the recipes, but this is perfect as is. Tonight I added chicken breast to the dish, and it was fabulous served with naan. Don't be afraid of the ingredients, they meld perfectly.

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Heidi

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Nov. 24, 2007

for my first attempt at indian food, i thought this was amazing. next time i might cut down on the ginger, it seemed a little strong to me. i did cut down a bit on the cayenne and the spiciness was perfect!

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crockpotpirate

Cooking Level: Expert

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Reviewed: Nov. 15, 2007

Seriously good! I cubed butternut squash and yukon gold potatoes instead of the yams. (only cause I used what I had) I just added minced garlic to the pot and minused the ginger altogether. Usually not a fan of cinnamon, but it works in this recipe. Also substituted golden raisins for the regular ones...(my husband eats them like candy.) Deelish :)

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luv4fae

Cooking Level: Intermediate

Home Town: Winter Park, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 5, 2007

Like everyone else says, this recipe is time-consuming but delicious. It is worth the effort.

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Rebecca

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Reviewed: Nov. 3, 2007

delicious! i used ginger powder, and reduced the raisins to 1/3c. I will add a little more next time. I reduced the cayanne to 1/2stp, but it was still over powering. I like spice, but the sweet got covered up a lot.

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SPUNKYSIMONE

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Hammond, Wisconsin, USA

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Reviewed: Oct. 27, 2007

I really liked the complexity of flavours that the cinnammon ginger and pear brought to the dish, however I found that 1 cup of raisins was too much, and the sweet "raisinee" taste started annoying me 1/2 way through a serving. I think next time I would cut it back to 1/2cup to 3/4 at the most

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T.C.

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 21, 2007

For the next few days, I'm on an elimination diet(Doctor's orders). That means I can't eat virtually anything. Somehow, this dish is alright for me to eat. Wow! I can't believe how great it tastes. I've never had a chickpea dish with flavors this rich -- and without any fatty coconut milk. My substitutions: I used a lot (roughly 2T) of garam masala instead of the spices listed here, since it's a comparable blend, and dried cranberries for half of the raisins (didn't seem to make much a difference). -- yum! Next time, I might double the sweet potato or even add butternut squash. So tasty and fragrant -- My boyfriend said it smells like Christmas in here.

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CHOOCHOOMCYUMMY

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 19, 2007

Delicious. I followed exactly as submitted. Very nice blend of sweet and spicy. I think I'll use potatoes instead of a yam the next time to give it a little more balance. I served with naan, also from this site. fantastic combo. i'll definitely make this dish again.

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bunnyjrjr

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Reviewed: Oct. 14, 2007

Very flavorful. Sweet, but not too sweet. The combination of spices and flavors was new and interesting. It was a little on the hot side which I like, but if you don't, you might want to use less ceyenne pepper. Relative to other middle eastern/indian dishes it was fairly easy to make. Definitely a keeper!

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Jeffrey East

Cooking Level: Beginning

Home Town: Okeechobee, Florida, USA

Living In: Mill Valley, California, USA

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Reviewed: Oct. 3, 2007

I left out the cilantro because I personally don't care for it but this recipe isn't missing a thing without it. Mine took more like an hour and a half of simmering to really get the flavors infused; I even chopped the yam and pear in the food processor to speed the process. Served w/ pita bread as I didn't have time to bake naan, but will do so next time. Delicious and so good for you!

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2007

I only had one can of chickpeas so I added a cup of TVP which turned out fine. It wasn't like other curries I've had which were more like a thick sauce. This was more of just a bunch of spicy veggies. I'm nore sure how I liked the raisins in this, and if you don't like hot heat cut down on the cayenne.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Sep. 4, 2007

This was super tasty! Even my meat-eating family enjoyed it. I made coconut rice to go with it, which balanced the flavors very nicely. I used chicken broth instead of the veggie bullion and used 1/2 tsp of ground cinnamon instead of the sticks. I also added some cubed potatoes and summer squash. The flavor was mild, but still very tasty. I think next time I will add more cayenne.

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jennbot

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Aug. 26, 2007

I substituted black currants for the raisins. My wife found it to be too hot with the spices added as directed. I liked the heat, though a bit less cayenne might have enabled some of the other interesting flavors to emerge more.

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Craig

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Reviewed: Aug. 22, 2007

Delicious!! I kept the cayenne amount as listed, and thought it was just the right amount of spiciness. I added some cashews to the recipe as well. I will definitely be making this recipe again!

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