Reviewed: Nov. 5, 2009

Excellent flavor, very easy. Only made minor changes - used 1 tsp. cumin seed instead of powdered, added 1/2 tsp ground coriander ('cuz I like it!), frozen instead of canned peas, and used half the amount of garam masala and added it at the very end of the cooking time instead of earlier as instructed in order to preserve the fresh quality of the spices. I don't like to cook garam masala too long because I think it diminishes its aromatic flavors. Thanks, I'll be adding this to my growing repertoire of Indian recipes.

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

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Reviewed: Nov. 2, 2009

This recipe is outstanding! The best vegetarian Indian curry I have ever tasted. It has a real kick to it, and the garam masala imparts a wonderful spice flavor. One warning, however - it is HOT. I reduced the cayenne pepper to 1 tsp and it is still the hottest Indian curry I've ever eaten. But the taste is exceptional!

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hught

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Reviewed: Oct. 21, 2009

Made as written and it was VERY tasty. Might try to adjust the spices a little next time, maybe more curry and less garam masala to fit my tastes. Also, next time I'm going to throw in some more veggies. I have never (knowingly) cooked vegan before, this was great - thanks for sharing.

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 3, 2009

I used sweet potatoes instead of white potatoes to make it more healthy. Very tasty!

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Goodcalves

Cooking Level: Expert

Home Town: Normal, Illinois, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Sep. 25, 2009

This is very delicious, and features three really comforting foods (soft chickpeas, potatoes, and coconut milk). It will be a great thing to make when the weather gets colder. Maybe I put in more potatoes and chickpeas than called for, but this yielded A LOT. Like, at least ten servings' worth, large servings at that. Luckily I have a freezer. Make this and you won't be disappointed (if you like Indian food that is).

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Shekneequa

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 21, 2009

Yummy, thick, & comforting! I added some fresh spinach that I needed to use up after cooking the garlic and onions. Didn't have any cayenne pepper so I used a few shakes of Tabasco. Will definitely make this again!

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organicfanatic

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Reviewed: Sep. 7, 2009

This has become a new FAVORITE! Using fresh ginger gives the best flavor and texture. I substituted a second can of garbanzo beans for the can of green peas. Thank you so much for submitting this recipe. It reminds me of my college days living with my Indian roommate who made a dish very similar to this.

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Nesha

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Reviewed: Sep. 7, 2009

Megan, you hit this one just right! I could have eaten this all by myself! Great flavors. Who needs to go out for Indian when you can make something this wonderful at home???

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DKIRK02

Cooking Level: Expert

Home Town: Harrisonville, Missouri, USA

Living In: Merriam, Kansas, USA

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Reviewed: Aug. 24, 2009

this recipe is delicious! i didn't have any peas..so i added carrots. i didn't have diced tomatos either, so i substituted tomato sauce. i'm pretty sure anything at all would be tasty with those spices in it.

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mrswidener

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Reviewed: Jul. 22, 2009

This was the first potato curry I made, and I was impressed with the results. the only change I made was to exclude the cayenne, but the curry was amazing! I loved how the recipe used coconut milk, and the flavor was just one of my favorites. It sure does something with potatoes, and I will be sure to use this recipe again :)

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Paola C.

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Reviewed: Jul. 22, 2009

Better than chicken! I just threw a whole buncha stuff in there that I wanted to use: potatoes, chick peas, green peas, carrots. Then I increased the spices because of all the extra shtuff. I think I'm in Delhi.

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brooklynsurecooks

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Reviewed: Jul. 15, 2009

Delicious. I have a stack of corn from the garden that I needed to use - I skipped the peas/beans/tomatoes and just used fresh corn instead. The spices are perfect and it made a great side dish. Very quick and easy to make.

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MICHAEL JACKSON

Home Town: Gary, Indiana, USA

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Reviewed: Jun. 2, 2009

We halved the spices except the ginger. It was just right. Next time I'll skip the potatoes and put it over rice. spicy!

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April

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

Just lovely. I followed the recipe in spirit, but didn't measure anything, just eyeballed it and used my intuition. One thing is, I am all for toasting spices (nice touch!) but from my understanding you usually add garam masala at the end of cooking. Besides that, great recipe, and I'm so glad it isn't timid with spices! Highly recommend. And P.S., next time I make this I will definitely add a healthy handful or two of cashews, yum!

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 5, 2009

I used frozen peas, frozen cauliflower, and nearly doubled the potatoes. Great recipe and it definitely is spicy!

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MegsyEv

Cooking Level: Intermediate

Home Town: Muncy, Pennsylvania, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Mar. 23, 2009

I liked the vegetables in the recipe. I did also add carrots. I liked the flavor of the spices, but they were too strong for me. Maybe I'll try adding less next time or some yogurt?

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catinpas

Cooking Level: Intermediate

Home Town: Carmel, California, USA

Living In: Pasadena, California, USA

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Reviewed: Mar. 22, 2009

I love this curry! I've made it twice now. It's good right away, but the next day the flavors are excellent. I altered it by using light coconut milk and going a little light on the cayenne and salt. I think as a result of using the light coconut milk, it needed a couple of teaspoons of sugar. The second time I made it, I added a diced green pepper and threw in a diced carrot with the potatoes for the last half of cooking. Easy, delicious and full of veggies -- for a lot less than at a restaurant.

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Kim

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Mar. 21, 2009

If you can't find garam masala, don't worry. It is a mix of spices and you probably have some already. You can google the contents and use whatever you have. I only had cinnamon and pepper so I used them and it still came out tasting great. My husband doesn't like peas so I used carrots and it was excellent. Thank you for this recipe, I will add it to my favorites!

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Germerican

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Reviewed: Mar. 16, 2009

I feel like the seasoning in this recipe is a little unbalanced, but I can't stop eating it. I'd like to tinker with it a little, but for now, it's a great recipe as it is.

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Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 13, 2009

Absolutely delicious recipe! For the garam masala, I substituted: 1/2 tsp cumin 1/2 tsp paprika 1/4 tsp cinnamon 1/8 tsp cloves add a bay leaf to sauce while cooking This recipe rocks! Your family will love it.

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