Reviewed: May 12, 2012

So very yummy! I doubled spice per comments and used grapefruit juice instead of orange because that is what I had. Scarfed down with some whole wheat tortillas Ethiopian style with my hands. Very full, happy tummy and already looking forward to leftovers.

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Reviewer:

Joanna June

Reviewed: May 10, 2012

Wow! I made this for my husband because he issued me a challenge, I didn't think I would like it. It was AMAZING! Made exactly as described except approximately doubled the spices (eyeballed it). Served over couscous with a Cucumber Gimlet drink. Perfect!

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Reviewer:

PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

Reviewed: Apr. 25, 2012

Yum. Skipped the sweet potato and subbed mustard for turmeric, as I didn't have any on hand. Delicious!

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hmeservy

Reviewed: Apr. 20, 2012

I literally licked the dish after I finished my portion. So it was a good thing we didn't have company over. Made it with only one substitute - cannellini beans in place of the garbanzo. Amazing blend of flavors!

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Reviewer:

Cafe au lait

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Mount Juliet, Tennessee, USA

Reviewed: Apr. 12, 2012

This curry was deeeeeeelicious. I omitted the sweet potato and spinach simply because I didn't have any and replaced cayenne with paprika (it's what I had); also I added a little chicken broth so it'll be more saucy. This curry was devine - ever so slightly spicy but very flavorful - who needs meat when veggies taste so good? I served this over cous cous with a little bit of yogurt on top. Try it NOW!

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Reviewer:

BOGINIA2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Mar. 27, 2012

So delicious!!! Followed the recipe with only minor changes (celery and chick-pea instead of zucchini and garbanzo beans as this is what I had on hand), doubled the turmeric, curry powder but did not add almons because of allergies in the family. Let it simmer for about 35-40 minutes. Served over jasmine rice. Yummmmy!! This recipe will be definitely added to my regular recipes even though we are not vegetarians! Thank you Niblets for your recipe.

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Reviewer:

citronpresse

Reviewed: Mar. 24, 2012

We've made this a hundred times and it's wonderful. I'm sure it's great with eggplant but since I can't stand eggplant, I always sub a squash of some kind and it always works. Making it again this week :)

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Reviewer:

Jacob Wright

Reviewed: Mar. 4, 2012

This recipe is WONDERFUL!! Such an interesting, yummy combination of flavors and smells!

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mommy3boys

Reviewed: Feb. 27, 2012

Doubled the spices and served over white rice as other suggested. Very tasty!

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Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 25, 2012

Thanks! to all the reviewers out there and NIBLETS' excellent recipe, our MVP was a triumph. Doubled turmeric and curry powder, used just a sprinkle of salt, substituted zucchini with cubed calabaza (yum), used chopped figs instead of raisins and carrot juice and fresh-grated ginger (1 tsp). Added ginger to Step 2, eggplant to Step 3. Served with brown rice, oat bran pita bread, and plain Greek yogurt on the side. Nuked the squash and sweet potato on high for one minute each, just for ease in cubing. However you prepare this fragrant dish, you will surely enjoy it. Can't miss and sooooooo healthy!

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