Reviewed: Jan. 25, 2012

Very happy! I'll definitely make it again. I was skeptical when the vegetables were all in the pot in the beginning, but it turned out great and my family is enjoying it for lunch today. Here's how I altered the recipe: Omitted carrots & zucchini; Substituted raisins with sliced dried figs, curry powder with chili powder, cayenne pepper with ground black pepper, and 1 cup OJ with juice from 2 sweet oranges. Also doubled (probably tripled) the spices, and used half a red onion instead of a whole onion. I let it cook covered at least 45 minutes, mixing it here and there.

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Reviewer:

NESAVI

Reviewed: Jan. 5, 2012

Have made this curry twice now and can strongly recommend it. I find I like it better with double spices except the cinnamon and cayenne, as some others have recommended. When you increase the spice amounts, it produces a curry bursting with flavors and spice. The cinnamon ties the entire dish together. Aside from the spices, I did find that some of the veggies -- the eggplant in particular -- wound up too soft when cooked for the recommended amount of time. But that's a small complaint and overall it's an excellent dish I'll make time and again. Thanks so much!

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Reviewer:

whereisbluefairy

Reviewed: Nov. 28, 2011

A very tasty dish... a great mix of spices and veggies....very filling... great with some plain yoghurt on the side .. over brown basmati rice. MMMMM..

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5 users found this review helpful

Reviewer:

mary h.

Home Town: Cape Breton, Nova Scotia, Canada

Living In: Sydney, Nova Scotia, Canada

Reviewed: Nov. 28, 2011

Tasty! A great change up from regular curry, although a few things hold it back. Like many reviewers, I doubled the spices, which made it nice and flavorful, but I've found it doesn't keep all that well. My batch has been in the fridge for two days and is getting really mushy. It doesn't really work for me as a main course, but it's a great side dish.

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Reviewer:

Jarreddo

Reviewed: Nov. 27, 2011

This is one of my favorite dishes to make. It is super healthy and honestly delicious. I like spicey so I always double the spices (except for the curry) remeber to add about 1 tsp. of fresh ginger as it's missing from the ingredient list. I serve it with basmati rice and naan bread. For those who can't have a meal without meat, add a side of chicken tandoori skewers for the perfect dinner!

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Reviewer:

JessicaD

Cooking Level: Intermediate

Reviewed: Nov. 22, 2011

My husband and I LOVED this! We had almost all the veggies on hand, except zucchini, which I replaced with butternut squash. I only had 1/2 small onion, so I used spring onions and added them in Step 3. I also used sliced almonds and didn't blanch them, and based on the recommendations to use carrot and ginger juice, added fresh ginger in Step 2. I agree that the sauce was a bit thin — I ended up cooking it about 5-10 minutes longer that suggested to reduce the sauce a bit more and cook my potatoes through. Served this with quinoa and it was excellent. We fought over the leftovers!

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Reviewer:

raeanne

Cooking Level: Intermediate

Home Town: Albion, New York, USA

Living In: Glens Falls, New York, USA

Reviewed: Nov. 11, 2011

This was just okay. The consistency came out very strange, and the flavors didn't work especially well together. We didn't throw it away, but I definitely won't be making this again.

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Reviewer:

theducktapeavenger

Home Town: Houston, Texas, USA

Reviewed: Nov. 4, 2011

used carrot juice and ginger

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Reviewer:

Christina

Cooking Level: Beginning

Living In: Denver, Colorado, USA

Reviewed: Oct. 26, 2011

This dish was lovely! A little bit of work but well worth it. I served it with rice & naan bread. A few changes I made: cut way back on the oil, using only about 1 1/2 tbsp in the spice mixture, added a bit of diced beef, and, best of all, used FRESH turmeric. If you can get your hands on fresh, do it! So much better than the dried powder. I also added a touch of fenugreek and left out the curry powder and cayenne (family members who don't or can't eat those spices). Delicious and would totally make it again!

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Reviewer:

ama658

Reviewed: Oct. 19, 2011

Phenomenal! This tastes delicious, is fabulously healthy, beautifully colorful, and makes your entire house smile divinely fragrant! I make it at least once a month. Plus, it makes enough to feed my family of four for two meals (and the two kids are teenagers with good appetites).

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4 users found this review helpful