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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lompoc sheri

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Lompoc, California, USA

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Reviewed: Sep. 21, 2008

Healthy and good curry dish. Lots of chopping. Omitted spinach, eggplant, and cayenne pepper. Still very flavorful. Served over couscous

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Melba

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Reviewed: Sep. 10, 2008

I have made and served this dish for many of my friends and have had nothing but stellar compliments! This is an amazing sweet curry!

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Jenni

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Reviewed: Aug. 21, 2008

A bit too sweet for my tastes... maybe less cinnamon next time. I expected to have a flavor explosion based on all the ingredients but didn't get what I was hoping for... still an enjoyable meal and will probably try to make again with some changes to the spices

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Aug. 20, 2008

Delicious! My first foray into making this sort of cuisine and it turned out much better than I expected. I couldn't find any sweet potatoes at the farmer's market, so I used a yukon gold. Also omitted the nuts. Aside from that, I made as is. Ate with some whole wheat tandoori bread for dinner and will eat the leftovers with brown rice. The only thing I'd change is that I wish I would have made a double batch.

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Melanie

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Reviewed: Aug. 16, 2008

Yum! My teenage daughter made this one evening for dinner and we had it with rice on the side. We didn't have spinach but it was fine without, and we only had half the curry powder but it was still wonderfully tasty. My dear daughter says next time we add more raisins!

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DEBLUVS2COOK

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Reviewed: Jun. 12, 2008

very healthy, somewhat bland. Keeps well and good for meals at home, not elegant enough for a dinner party.

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Sameera Azad

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 1, 2008

Very nice, though my sweet-tooth husband added a pinch of sugar while it simmered.

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Sarah

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 9, 2008

Very good. I didn't use the yellow pepper, beans, or spinach and added a tsp of chopped ginger. Otherwise made as is. While there is a lot of chopping involved, it is a pretty quick dish and very flavorful. Would make again.

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Apr. 29, 2008

OK, I'm impressed. I don't usually like sweet main dishes, but I tried this because I had the ingredients available and the reviews were good, and I am very glad I did! I subbed regular potato for the sweet, cauliflower instead of green pepper (cauliflower is a must in curries for me) and since I didn't have turmeric I just used more curry powder (plus extra). I only put a small pinch of cayenne. Oh, and I forgot the spinach. This seems like a very flexible dish to me, and it was yummy.

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KGOLD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Apr. 7, 2008

I really liked this recipe! To me this curry had very authentic taste. I am sure it can take many substitutions in terms of vegetables and beans used without adverse effect, so you can use veggies that you have on hand. Chopping them up wasn't that hard or time consuming. I did not change the amount of spices or oil and it wasn't bland or greasy at all. It was just right. It really makes a ton. Will definitely make again.

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SIBERIA

Cooking Level: Expert

Home Town: Krasnoyarsk, Krasnoyarsk Krai , Russia

Living In: Austin, Texas, USA

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Reviewed: Mar. 23, 2008

doubled the curry, cinnamon and turmeric and it was great!

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ridinmystar

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Reviewed: Mar. 7, 2008

This dish was very healthy and delicious. I used dried cranberries instead of raisins and added cauliflower. Very highly recommended!

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EVEDDER

Living In: San Francisco, California, USA

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Reviewed: Mar. 6, 2008

One of the best recipes I've tried in a long time. Double the almonds and raisins. Thank you so much!

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KLCROOKS

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Reviewed: Feb. 12, 2008

Outstanding! I used 2c carrot-ginger juice mixed with a TBsp of cornstarch at last 10 minutes to make it saucier. I serve this over coconut jasmine rice and with chicken in a basil sauce. This recipe is so easy versitle that every vegetable or bean substitution I've ever made has worked well.

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Kona Peaberry

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jan. 30, 2008

I was very impressed with this dish. I forgot the green bell pepper, and I didn't have any tumeric, but other than that, I followed the recipe pretty closely. I did decrease the oil slightly, and I didn't add the zucchini until the last 10 minutes of cooking. I also used orange-mango juice because that's what I had on hand. My husband said he was surprised that it tasted so good - he was prepared not to like it because it was meatless. I will make this regularly, it was very very good. And all the chopping was actually quite relaxing for me!

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 5, 2008

This recipe tastes great and is very healthy. You can vary the vegetables according to what is in season and it turns out fantastic.

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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: Aug. 26, 2007

This was pretty good, but a tad bitter. I added some brown sugar at the end and that got rid of the bitterness. I also doubled the spices as other reviewers recommended and I halved the oil. I cooked the vegetables in 1 tbsp of oil and the spices in 2 tbsp of oil and that seemed to work fine. This recipe was similar to the Delicious Chickpea Curry and I liked the chickpea curry better (sweeter with a stronger cinnamon flavour).

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RachelS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jun. 5, 2007

A super easy one pot dish to make! I doubled the spices as well and it was very tasty! The flavours are very bold and exotic. I also agree that over cooking the veggies takes away from the texture - make sure to leave them a little crunchy.

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