Reviewed: Oct. 28, 2009

Very good! I replaced the yogurt with coconut milk, used tomato sauce instead of chopped tomatoes, added broccoli and shrimp, and halved most of the spices (1/2 cup of curry powder plus 4 teaspoon of turmeric would have been way too much.) It ended up being a great, creamy sauce that went wonderfully on red rice. I also took the advice of another review and halved the whole recipe (2 servings instead of 4,) which was spot on.

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Reviewer:

Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

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Reviewed: Aug. 24, 2009

A pretty decent starting point. I had to halve the recipe because it makes a whole lot (it still made a lot, even halved) and used canned tomatoes instead of diced fresh. The end result was hot but not as flavorful as I'd like. I tried to tweak the spices to suit my taste a little more, but something seems missing... the idea of a banana curry recipe is good, but I'm not quite sure this is the one.

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