Reviewed: Nov. 22, 2009

nice flavor! was a hit!

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Erica_Farr

Cooking Level: Expert

Living In: Olean, New York, USA

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Reviewed: Aug. 26, 2009

Great receipe. I made it to go with baked chicken wings and it was a big hit. Unfortunately I didn't have any carrots in the house so I substituted frozen corn. It actually worked well. Everyone who ate it wanted to know how I found this receipe. Thanks for sharing with us.

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Pat's

Cooking Level: Expert

Home Town: Woonsocket, Rhode Island, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Jul. 25, 2009

I made this the other night and it was good. But we don't like anything spicy so I altered the spices to onions and garlic and seasoning such as that. The peas and carrots and potatoes blend so well together.

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CindyKay

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Reviewed: Jun. 16, 2009

Good, but next time I make it I will add more chili powder and some diced chiles to give it a bit more kick.

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ANKHESENAMUN

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 5, 2009

If you're a curry fan, you're probably going to find this bland. I upped the spices called for but also browned some cumin seeds in the hot oil before adding the onion. I also added some Madras curry powder for heat/flavor. I made this with leftover peas and baked potato from last night's dinner, and used steamed cauliflower instead of carrots (I LOVE curried cauli). I rolled it up in a paratha with a drizzle of garlic chutney. Nice lunch. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: May 5, 2009

Thanks MTORRES3. Quick and Easy! I halved it. This goes great with a plain baked chicken or turkey. Cook this to add something to spice up the a normal plain meal. Increase/decrease the spice to match your families taste. I served this to my wife and guests they all loved it.

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Alan

Cooking Level: Beginning

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Reviewed: Jan. 8, 2009

I added chopped cauliflower and used curry paste. Also boiled the potatos seperatly to ensure they were cooked. Added chicken broth as needed

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Jasmin

Cooking Level: Expert

Living In: Novi, Michigan, USA

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Reviewed: Dec. 28, 2008

Loved this one. Be sure to dice the potatoes small enough that they cook through.

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GHOS5425

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Reviewed: Apr. 22, 2008

This was an easy recipe to make. I would make it a little spicier next time. It took a little longer to cook than what the directions said. Tasty!

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BreadExpert

Cooking Level: Expert

Living In: Trenton, Ohio, USA

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Reviewed: Mar. 9, 2008

I prepares this last night. I changed a couple of things: I used 4 red potatoes and 3.5 T of oil. Also, I used canned pea/carrot, and the carrots tore apart, but it still looked good and tasted great. thanks!

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Sara W

Cooking Level: Intermediate

Home Town: Leavenworth, Kansas, USA

Living In: Riverside, Missouri, USA

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Reviewed: Jan. 28, 2008

I thought this was a little bland, but my husband loved it! He added hot sauce to it as well, so that may have influenced his taste.

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Rachel

Cooking Level: Beginning

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Reviewed: Jan. 8, 2008

Delicious! I've always loved Indian food and have many favorites, but this takes the cake!

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Rachel_K

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Reviewed: Dec. 26, 2007

The recipe is quick and good. I suggest boiling the diced potatoes in a pot while you saute the onions. That way all the vegetables are cooked and just need to be seasoned with the onions. Plus you can use some of the reserved water from the potatoes in the mixture instead of the plain water to keep from sticking.

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rbsmom

Cooking Level: Expert

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Reviewed: Nov. 26, 2007

I really enjoyed this.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Feb. 12, 2007

This a recipe that is very delicious! Easy and fast to make. Simple ingredients. I make this all the time.

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Connie

Cooking Level: Expert

Home Town: Navarre, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Feb. 11, 2007

This mild dish was great for my family, because I love Indian food, but my kids don't. I did add a little bit of butter mid-way through cooking to help with the tendency to stick to the pan. This was mild enough for them to eat, and I just doctored mine with Sriracha chili sauce to spice it up more to my liking. I'll probably do this again and tinker with variations of the blend of spices, because I really would like it to be a little more flavorful, but it was a very fine start, and a simple recipe to make.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Feb. 9, 2007

This was a great accompinament to my favorite Indian Chicken Curry and basmati rice dinner. The spices were just right and did not overpower my main dish at all. This dish would also stand alone as a great Indian Vegetarian Entree!

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LIPSTICKFETISH

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 19, 2006

We cooked this for 45 minutes and the potatoes never cooked all the way through. Like others have said, the spices were okay, but it needed a little more something. Maybe boil the diced potatoes in chicken stock first to cook them and add extra flavor at the same time? It would also add moistness, which would be a good thing since this was a little too dry for my taste. We'll keep working on this one.

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Michelle from Seattle

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 28, 2006

quick, simple and satisfying. i served this with yogurt mint sauce.

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AJ

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Reviewed: Dec. 31, 2005

i made this to complement the honey/mustard curry chicken. it was pretty good. i wanted it to be more creamy, so while it was cooking, i added some milk, water, flour and butter. i put majorim, coriander, chile powder, a little curry powder, cumin, garlic powder - since one review warned it would be bland. the flour and water helped thicken it, and i added some cheese (cheddar, italian cheeses) in the final phase. it took so long for the potatoes to cook, that i eventually dumped all the stuff from the skillet into a pot, covered it and cooked it for another ten minutes. thats the only way i could get the potatoes to soften up! the vvegetables ended up being really good, but i had to do a lot of things to alter the recipe to make it that way. i would make it again - my way.

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Brower Backfat

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Indian Carrots, Peas and Potatoes

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