Reviewed: Feb. 8, 2009

Fabulous!!! Not eye appealing, but tast appealing and wonderful!!! Best the following day! I served it with honey curry chicken!!! Thank you!

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Rose W

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Reviewed: Oct. 5, 2007

This was very good! Will definately make again. I served with Jasmin rice. One child really enjoyed the cauliflower, the other the potatoes. Will probably add a bit of cayenne next time.

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mommyabi

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Reviewed: Apr. 26, 2007

Used brown lentils as didn't have red lentils...precooked them about 25 minutes...all in all, pretty good. I'd go out of my way next time to get red lentils though, as they cook softer and I felt the curry needed thickened up a bit as slightly softer lentils would have done. Might also add some cumin or coriander for a more full-bodied spice flavor.

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librarylady

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Mar. 29, 2007

Tasted very good and different although we eat similar food mostly. One needs to soak the lentils in water half an hour before cooking ( right at the beginning of cooking). I also add all the sour ingredints like chutney, vinegar, tomato, etc. at the last after the lentils have softened. Used crushed sweet mango pickle instead of the chutney. Thanks!!

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VIVNIDHI

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Reviewed: Dec. 15, 2006

made this for a large group and everyone liked it. I used some of the suggestions of diced tomatos, etc. and it turned out really well.

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kpicks

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Reviewed: Nov. 20, 2006

Good and I would make it again. I used sweet potato b/c that is what I had on hand - I added a little ground red pepper for heat along with the sweet. I recommend making this in a dutch oven - all of the ingredients would not have fit in my largest skillet. I agree with the other posters that it took longer than stated to cook. A nice recipe with lots of room for variation.

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kellyc96

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Reviewed: Sep. 5, 2006

This recipe was pretty good. I made some changes though. I used a bit of sweet potato along with the taters and doubled all the seasonings. I'm not vegetarian so I used chicken stock. The cook time is WAY longer than specified and you need more liquid as well. Other than that it's a comfortable sweet curry, I think it'd be good with some raisins or apricots, or with some cinnamon or cloves. I'll experiment with this one.

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Leah

Cooking Level: Intermediate

Home Town: 100 Mile House, British Columbia, Canada

Living In: Aldergrove, British Columbia, Canada

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Reviewed: Aug. 24, 2006

i may change the rating of this b/c i altered the recipe a bit - i added a can of coconut milk and i pureed it in my food processor and served it like soup - i'm not sure i liked it though... i think it was the lentils - i don't care for the texture - i'd like to try this again without the lentils.

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Jul. 6, 2006

very delicious, i added more curry, vinegar and ginger, because it wasnt as "curryish" as i wanted. i left out the lentils, because i didnt have any. but over all, its amazing!

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mandalovesspagetti

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 22, 2006

The flavor was fairly good.. though I've made better indian inspired dishes. It took a lot longer than 20 minutes to cook. I probably won't make this again.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jun. 8, 2006

Very tasty and easy for a new vegetarian like me-and I had almost all the ingredients on hand! I had to substitute brown lentils for red and apple cider vinegar for malt, but next time will try it exactly as the recipe reads.

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linav8

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Reviewed: May 8, 2006

Excellent recipe. First attempt at Indian food and it turned out great. I actually doubled the recipe - it made 6 L and now I have enough for the entire week! Love the mango chutney - I used Major Grey not the sweet one..

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melD

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Reviewed: Apr. 30, 2006

i used this as a base to use things up in my kitchen. i used three medium potatos, 2 small onions, 5 cloves garlic (more than the usual person!) and browned it in olive oil, then added the curry, then 3 minutes later added 11/2 cups of vegetable stock, 3/4 cup of red lentils, 1x 400 gram of crushed tomatoes, salt and pepper. then simmered for 20 minutes and it was absolutely LOVELY. will use this as a base recipe and will try different vege's and ingredients in the future.

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tee

Cooking Level: Beginning

Home Town: North Shore, Auckland, New Zealand

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 9, 2006

So very easy and healthy, my family absoutly loved it and are alreay asking when i'll make it again!

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Rogue Hawkins

Cooking Level: Intermediate

Home Town: Whitby, Yorkshire, England, U.K.

Living In: Nottingham, Nottinghamshire, England, U.K.

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Reviewed: Feb. 14, 2006

Fabulous!!! I used frozen cauliflower and diced tomatoes. Also added one large sweet potato and 4 small potatoes instead of the 1 1/2 lbs of white potatoes. So delicious and healthy!! Thank you for any other recipes you may offer. So easy to make!

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