Reviewed: May 20, 2012

Pretty good - tastes like Indian food. It wasn't five-star good, but it did hit the spot.

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Reviewed: May 17, 2012

Amazing! I halved the recipe to feed 2 adults. Did not have plain yougart on, so substituted with light sour cream. My hubby remarked that it was "excellent and restaurant quality" curry.

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WorkingMomHeadCook

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Cooking Level: Expert

Reviewed: May 16, 2012

so tasty, i didn't mind my small apartment smelling like this for days! :) i made no changes to this and it is great.

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PBearFletcher

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: May 12, 2012

I was more into this than John.

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Elizabeth

Reviewed: May 12, 2012

this is a great recipe for curry, and i liked the fact that the ingredients were listed by the order of use throughout the cooking. I made a few adjustments- to the dry spices, i added yellow curry paste, i used vegetable stick instead of water (simply because i had some from yesterday), and used coconut milk and not yogurt. Loved the final result as well as the fact that it can be easily tweaked, to what you have in your pantry

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sweetness

Reviewed: Apr. 23, 2012

VERY SPICY! I cut the cayenne in half and it was still very hot. Tasty overall, but would benefit from some coconut milk or more yogurt.

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lindab

Reviewed: Apr. 11, 2012

We really liked this. For my family it was a good balance of the creamy-spicy and not too tomato-y. I reduced the tumeric a little because we'd had a dish the night before with way too much and it can be an overpowering spice. Next time I might reduce the tomotoes since I prefer it a little creamier.

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