Reviewed: Jun. 20, 2005

Fabulous recipe! I served this curry over Coconut Rice (from this website) and made it for a group. Raves all around from my young kids, my husband, our friends and even their teenagers. This is a new favorite--thank you for this recipe!

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MOMMYMICHELLE

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Reviewed: May 24, 2005

This smelled great until I added the orange juice; it was a little too sweet for me. I was hoping for something with more taste. I might try making this again, with some changes. Thanks for posting!

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LIQUID489

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Reviewed: May 3, 2005

I really like this but it's too sweet, so I will try the carrot/ginger juice instead of the orange next time. I omitted the onions & eggplant. Be sure to cube the potato and carrot small as it doesn't cook as fast as the zucchini.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 31, 2005

Good! Of course I made some changes - 1) I didn't use the red pepper, almonds, raisins, OJ, or spinach. 2) I used 1 cup of water w/ a bouillon cube instead of OJ, 8 cloves of garlic, and doubled the spices (except cayenne & salt). 3)Instead of sauteeing for 5 minutes, I let the veggies simmer for about 15. Then I skipped separate step of sauteeing the garlic w/ spices. I just threw it all in the pot w/ the veggies & mixed it up. I then picked up from there, adding the garbanzos & zucchini, followed by the water & bouillon cube. I then simmered it for about 30 minutes instead of the 20 because the veggies just didn't seemed cooked enough at 20 minutes.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 7, 2005

This was very tasty. I only used one green bell pepper, added ginger, used pine nuts in place of almonds, doubled the raisins, ommitted the zucchini, totally forgot the spinach and instead of orange juice had to use Capri Sun!!! It came out great. Pretty quick to make even with chopping up the vegetables, which really isn't THAT time consuming. Nice combination of flavors.

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2005

I made this very hearty meal without the spinach. My husband loved it but the kids wouldn't eat more than a few bites. Next time I'll make less since there was WAY too much left over (not very good reheated).

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Fou Fou

Cooking Level: Intermediate

Home Town: Tripoli, North, Lebanon

Living In: Milton, Ontario, Canada

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Reviewed: Feb. 3, 2005

This recipe is delicious. I don't think the almonds add anything but otherwise I can't fault it.

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BTDETAL

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Reviewed: Jan. 9, 2005

tasty veggies, a excellent sweet accompaniment to hotter dishes but may need a little more heat itself, visually stunning if spinach not over cooked.

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Islandgirl25

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Reviewed: Jan. 5, 2005

This is a new favourite. we love the eggplant and sweet potato, but we leave out the spinach. I play with this one alot. i like adding coconut milk with the OJ, and also i sometimes put about a tsp of brown sugar in with the spices. It's so yummy :)

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LICIASINGS

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Reviewed: Dec. 16, 2004

Wonderful served on top of the Saffron Rice. I didn't have sweet potato, and substituted white potato. Skipped the eggplant because I don't like it, and substituted another green pepper for the red pepper, since they are out of season. Also, I added the liquid from the garbanzo beans (chick peas) so I would have more "sauce" with the veggies to serve with the rice. Other than that, I followed the recipe exactly, and it turned out great. It also went really well with some pita on the side instead of the rice.

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Elena

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Pickering, Ontario, Canada

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Reviewed: Dec. 12, 2004

i halved the cayenne as im a wimp, but think i will put entire amount called for next time i make it. also i didnt have blanched almonds but would blanch and rub off the skins next time for the recipe. I used the entire amount of spinach called for, but next time i would chop it up instead of leaving the leaves whole, maybe into one inch strips. It just wasnt appetizing after reheating it especially. I would definitely still add it for the vitamins and nice green color! Even a non veggie person in this household ate his entire serving ;) i made this over basmati saffron rice. the curry lover in the family said he'd eat this everyday. Be wary of the curry spice paste, it even stains silicone spatulas fluorescent yellow!

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DESIDERATAGRACEFULLY

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

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Reviewed: Nov. 23, 2004

Loved this recipe. My vegan husband was very happy with this dinner. :-) I made brown basmati rice and put the veggies over it. This dish was so flavorful!

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ANNETTE696

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Reviewed: Nov. 14, 2004

Thanks Leah--Love it! I really wanted to leave out the raisins, orange juice & almonds but I'm so glad that I made the recipe as is!! The heavy OJ flavor faded as it simmered and everything worked well together. Of course I left out the garlic & added extra spices especially curry and also ginger. I will definitely try it with carrot ginger juice next time.

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AVIENDHABAKES

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Reviewed: Nov. 7, 2004

This dish was flavorful and very nutritious. I added more spices to suit my own tastes and served with basmati rice and pita bread. My family apprehensively tried it and was pleasantly surprised. I will definitely make it again.

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HAPPYHOMEMAKER1

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Reviewed: Oct. 10, 2004

Even my non-vegatarian meat and potatoes roommate loved it. I hate eggplant but gave it a try and it turned out so good I make it often.

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HALLOW13

Home Town: Turnersville, New Jersey, USA

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Reviewed: Oct. 7, 2004

Oh, this was divine!

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ZOZOMEL

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Reviewed: Aug. 22, 2004

I didn't add the spinach, but otherwise followed the recipe. I will definitely make this one a keeper!

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PARABIANS

Cooking Level: Expert

Living In: Boyd, Texas, USA

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Reviewed: Aug. 2, 2004

This recipe was great...I would definetely have been pleased with it at an Indian restaurant. I would, however, recommend multiplying the spices by 1.5 times, doubling or tripling the raisins (I used golden raisins and they got wonderfully plump!)and maybe adding another can of garbanzos. The chopping didn't take as long as I thought it would, but recruiting a friend or family member to help isn't a bad idea! Leftovers were wonderful the next day as well.

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JENNIFER

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Reviewed: Jul. 16, 2004

I loved this recipe!! It was amazing how well it turned out. It is even better the next day because the flavors mesh more into the vegetables. The flavor of the spices are wonderful. I didn’t add raisins because I don’t care for them in my dishes but, honestly, I felt like I was eating at an African restaurant. I live in San Francisco and I have been to many African restaurants. Believe me-this is a great recipe! -Myrrisa

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MYRRISA

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Reviewed: Jun. 28, 2004

Very tasty with lots of different vegetables...perfect for vegetarians and vegans!! It takes a while to prepare but is well worth the effort!

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BEANY1

Cooking Level: Intermediate

Living In: Pincher Creek, Alberta, Canada

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Marrakesh Vegetable Curry

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