Reviewed: Nov. 14, 2009

delicious! I added sweet potatoes and some curry powder, yum!

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Lil.Liefke

Home Town: Wheaton, Maryland, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 22, 2009

simple, delicious and seemingly low in fat. aside from the small amount of oil used to saute the onion, this recipe is very lean.

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mystickristen

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Reviewed: May 12, 2009

Tasty curry, I accidentally forgot to buy the creamed corn, and therefore omitted it from my batch, but it still turned out ok. And make sure you know what level of spiciness is the curry paste (as mine turned out way too spicy with just two spoonfuls of red curry paste). But I would definitely like to make this recipe again.

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AKMONKI

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Apr. 28, 2009

I really had high hopes for this recipe. Let me start with the positive: - the recipe was quick and easy to make. - it was cost effective, which I liked. It cost about $5 for the whole pot, which made several meals. I found the recipe to be far too sweet with not quite enough spice. I adjusted the spices several times, and I still couldn't find a blend that I liked. The consistency left something to be desired. It was more like soup than any curry I have ever tasted. It smelled nice, but I felt like I was eating baby food. I will not be making this recipe again.

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ASHLEY40

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Reviewed: Apr. 1, 2009

I noticed there were no reviews from someone saying they are Indian. So here I am. I tried this out because I was curious about the creamed corn base - all of my curries use tomatoes. I used the ingredients requested with 3 exceptions. 1 - garlic salt 2 - a can of diced tomatoes because the corn started sticking 3 - homemade paneer instead of tofu - but only because I had none, I've used tofu in curry before & as other reviewers have said, you need to brown it first with a little bit of oil, then take it out of the pan while you move onto the onions. I always put the cheese/tofu in last so they stay whole. In regards to curry paste. I noticed quite a few who were unable to use it reviewed a few years back. In the past 2 or 3 years, most major grocers carry curry paste - it's different from curry sauce. Also, other reviewers have mentioned this, the brand makes a HUGE difference. I only use Patak's. I'm always trying different brands because I like to think of myself as a lover of shortcuts - curry paste is one of them. I've used Patak's faithfully ever since I left my parents and missed authentic South Indian cooking (spicy flavorful & spicy hot). I used a medium hot paste because I'm not sure how much my 18 month can do - it must have been just right because she inhaled it as did my 5 year old. As far as measurements go - I don't use them. The beauty of curry is it's YOUR special blend. I'm writing home about this one!

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graceunderfyre

Cooking Level: Expert

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Reviewed: Mar. 9, 2009

This is a winner! Made just as stated and it's a quick weeknight dinner. A bit sweet from the creamed corn, I used regular Green Giant; if there are not-as-sweet brands, try that, or perhaps add lemon juice or apple cider vinegar? Good on rice or pitas.

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OCTOVUS

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Reviewed: Mar. 8, 2009

Personally, I didn't like this with chickpeas & tofu together, so this time I left out the tofu. Added 2 coarsely-chopped parboiled potatoes, and a small tin of diced tomatoes insead. And made it in the slow cooker. Served it with natural yoghurt & garlic poppadoms. Yum! Excellent comfort food.

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hemison

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Reviewed: Mar. 3, 2009

Mmmm...loving anything spinach and chickpea-ish these days...I didn't have creamed corn so i used peaches and cream corn...fresh garlic and ginger. Made my own curry paste like fellow reviewer sugg. Put it over asian coconut rice and topped with cilantro. Sooo ;yumm

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PLB

Cooking Level: Expert

Living In: Langley, British Columbia, Canada

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Reviewed: Feb. 24, 2009

This was my first venture with tofu. I followed some of the suggestions others had posted (made my own curry paste, pan-fried the tofu first)and added an extra 1/2 T. of curry paste. Wow! Was this ever good! It's pretty hot and spicy (esp. with the additional curry paste) but packed with flavor! I served it with whole wheat couscous. I can't wait to have the leftovers for lunch! Thanks for a fabulous recipe!

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svenska

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Feb. 14, 2009

Yum! I pan fried the tofu till the edges become crispy before using them in the recipe.

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JINGEE

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Jan. 26, 2009

ABSOLUTELY INCREDIBLE. ADDED EXTRA TABLESPOON OF CURRY PASTE - NOTHING EVER HOT ENOUGH.

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Chico

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Winthrop, Massachusetts, USA

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Reviewed: Jan. 25, 2009

Great warm dish for cold weather! I have made it just like the recipe says and added mushrooms, califlour, and other ingredients and it always turns out great. I typically add additional curry to my taste because I think it can be bland without it. I love it over brown rice!

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KRISINATOR

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Reviewed: Jan. 8, 2009

While this didn't taste very authentic to me, it was still great. I make it pretty regularly now. Although I think I'm going to start making it with paneer instead of tofu.

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Angela Burdick

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Jan. 5, 2009

This is so fast, and so good. The creamed corn is some sort of secret weapon. I think the outcome probably depends a lot on the curry paste you use. We have a really hard time finding prepared paste around here, so I usually just make my own...2 tablespoons indian spices (a mix of whatever you have/like: tumeric, mustard seed, corriander, cumin, cayenne, etc), a clove of garlic, a half inch piece of ginger, a tablespoon of either vinegar or oil (depending on how much fat you're interested in). Whiz together in the blender or in a spice grinder.

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hearhoofbeats

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 17, 2008

Husband and I love this dish. Its super quick and easy to make. I generally have all the ingredients on hand, it goes together in no time at all, it's relatively healthy, and it's perfect to make when I'm too tired to make anything else.

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Yumsalot

Cooking Level: Expert

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Reviewed: Dec. 12, 2008

This recipe will vary greatly depending on the kind of curry paste used. If you want this to be really spicy and fun, use THAI red curry paste. I used an authentic Indian red curry paste from a local Asian grocer and was very pleased with the outcome. I used real garlic instead of garlic powder. I didn't find it necessary to add additional salt. Curry paste is pretty high in sodium. I would HIGHLY recommend pan frying your tofu first as this will add to the texture and help the tofu hold up when it's combined with the sauce. I think steamed cauliflower would be a great addition to this recipe. Served over basmati. Really tasty. Everyone loved it.

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Corrina

Cooking Level: Expert

Home Town: Antrim, County Antrim, Northern Ireland, U.K.

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 21, 2008

This is really not what I was expecting. I left out the tofu, maybe that makes a difference. I love all the ingredients on their own, so I expected to love this. Not nearly spicy enough.

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katie327

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Reviewed: Nov. 4, 2008

We've started making this regularly because it's so tasty and filling! Highly recommended.

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E. Howard

Cooking Level: Intermediate

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Sep. 29, 2008

Spinach was weird, didn't fit with the dish. I would omit or substitute next time. Tasty and mild with good flavor.

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Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Sep. 24, 2008

My husband and I love this recipe! It makes plenty to enjoy leftovers AND freeze some for a later date. The only change I've made is I add a can of coconut milk before I add the spinach to make the curry creamier. And on occasion I add a little extra curry for my husband. Other than that, this recipe is perfect!

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