Reviewed: Aug. 19, 2009

Fun fun FUN recipe! Really pretty to look at! If you like spices, than this is your dish. I loved it, as I love many different styles of cooking and I love curry. My husband was not as crazy about it as I was because he "could not taste the veggies" due to the spices. If you like to be able decipher your flavors, than not for you... but if you like the mix and spice, that give it a try!

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Aug. 4, 2009

Also threw in tempeh! and it gave the recipe a little bit more umf! Also, used 8 oz can of tomato sauce and mixed it w/ the spices, as well as some sour cream, just to give the curry a creamier texture. That and I love curry w/ tomato :) Great Recipe! Thanks :)

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jbooks

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Reviewed: Aug. 3, 2009

This is an excellent dish! I made it with more cayenne than called for and it was super hot. I also substituted portabella mushrooms for the eggplant (the bf does not like aubergines) and added a bit more of the other veggies to compensate for the lack of zucchini (the finicky bf hates them). Didn't miss either a bit. Also, I threw in some cubed tempeh for a meatier consistency. I am very happy with the results! Thanks Niblets!

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LilMsMetaphor

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 1, 2009

GREAT!!! I made this for myself and my Moroccan in-laws and it was absolutely true to the original. I didn't have carrots or orange juice. But I substituted the OJ for a few generous splashes of lemon juice. I served over couscous. This is going to be a definite repeat.

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ELKA

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: May 28, 2009

We love this recipe! Have been making it for years. We don't like things too spicy, so I use paprika instead of cayenne, and we love it. I also usually omit the spinach, as it seems a bit too much. We LOVE the carrot-ginger juice - that's the best way to make it. And the raisins add this really cool sweet and juicy hit at the end. I love to serve this at dinner parties - it's always a delicious surprise, and it makes the house smell good for a long time! Oh, and I use a large, deep electric fry pan to make this, since I don't have a dutch oven. The electric frypan works great for all the steps - it simmers well too.

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Licia Downunder

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 27, 2009

Went a little crazy with the cayenne, but otherwise very good.

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KANDICEKELLER

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Reviewed: Apr. 13, 2009

I really like the sweet and spicy taste of this dish! I followed the recommendations of other users and doubled the spices and it turned out great. Though, the curry tastes much better the next day after absorbing all the spices. I also used dry chick peas. I heated the spices in the oil and cooked for 3 minutes. then I added the chickpeas, added enough water to cover them, brought to a boil and then simmered for 1.5 hrs. then I added the sauted veggies in a separate pot and added them after an hour of cooking the chick peas. DON'T add salt, and the orange juice early on to the chickpeas as they will have to cook longer. Wait until the very end to add them. served over bulgur as I had no couscous. Came out great!

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Sylwia

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Reviewed: Mar. 28, 2009

Holy God, this was heavenly. Double the spices and it comes out perfect.

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brooklynsurecooks

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Reviewed: Feb. 28, 2009

Very good, but it turned out a little bland, so next time I will double the spices.

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Kendra

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 16, 2009

Ends up as just a collection of flavored vegetables, no real sauce or substance.

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Heather

Cooking Level: Professional

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Reviewed: Dec. 28, 2008

I made this for my veggie-head friend. We were both gushing over the deliciousness! Only alteration was doubling the curry and turmeric as suggested by others ~ it was perfect! I would not hesitate to serve it for guests. It looked beautiful served over couscous in bowls with small wooden spoons. Thank you!!

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J. Shambach

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 5, 2008

I made this with the carrot-ginger juice, and it was very good. With just a few tweaks, it could be 5 stars: omit the eggplant (we didn't think it blended well with the rest of the flavors); increase the spices, or add garam masala (which is what I did after tasting it); add cashews and more raisins. I didn't think the almonds would add much, but they gave the dish a nice texture. A definite keeper! UPDATE: I made this again and roasted the eggplant at 450 for 30 min. before adding it to the pot, and it was MUCH better in both flavor and texture.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 19, 2008

Fantastic flavor! I juiced the one cup of carrot juice along with about 3" of fresh ginger, which made the dish. I don't care for eggplant or spinach, but didn't notice the eggplant and the spinach was actually delicious! I might double the almonds next time. I learned you can blanch them by boiling about 1/2 cup water in the microwave and then add the almonds. Let rest about 30 seconds and then pop the skins off using a paper towel to squeeze them out. THANK YOU so much!

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TEANCUM1

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Reviewed: Nov. 18, 2008

Made it several times now and really like it...great flavors!

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MDodson

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Reviewed: Nov. 12, 2008

I love this dish and have made it several times. I've made it exactly as the recipe states and it is great but I have also tweaked it for our preferences. I double the spices (except the cinnamon)and add cumin and garam masala. I use 1 cup orange juice plus 1/2 cup coconut milk. At the table my daughter likes to add a little soy sauce to hers while my husband and I like a little Thai chili sauce. It is a great recipe - thank you!

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Alice

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Nov. 9, 2008

This curry was very good. I give it a 4 only because per reviewer suggestions, I doubled the amounts of curry and turmeric. I can not imagine having less spice than that to keep it good and flavorful. Just because of personal vegetable preferences, I did not put in spinach and subbed potato for sweet potato. Next time I will cut cayenne to 1/4 tsp because it was too spicy for our kids even with just 1/2. May add a bay leaf and cloves as well...

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Mrs Glory

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Reviewed: Oct. 11, 2008

I'm always looking for tasty vegetarian recipes because my daughter is a vegetarian. This is a keeper. Everyone loved it.

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Denise

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Reviewed: Sep. 27, 2008

This was quite tasty, however, it makes a ton. I don't do frozen leftovers, unfortunately, so next time maybe I'll half it or invite a bunch of friends. I don't think I could eat this more than one meal a week.

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