Reviewed: May 6, 2006

This is a wonderful recipe. I used swiss chard instead of spinach and changed the spices just a bit to compensate for what I had on hand - I didn't have turmeric so I used a mild curry powder that contained turmeric and I only had regular chili powder so I added a pinch of cayenne to it. I used pinto beans (2 cups that I had previously cooked from dry beans). I also lightly salted each addition as I added it to the pan. This curry looks so beautiful, smells great and tastes just fabulous! It's a keeper for sure.

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rainstripe

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Reviewed: Mar. 3, 2006

This was a really brilliant, mild curry. I had to cook for thirty people at my workplace and they absolutely loved it. I have been filling requests for the recipe ever since! Thank you very much!

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astyanaxjones

Home Town: Melbourne, Victoria, Australia

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Reviewed: Feb. 28, 2006

sooo excellent!!! Could not be any easier to whip up but the taste is incredible. Nice blend of spices; one not overpowering of the other. I did add more spices but kept them in the same proportions. Used tunisian chili powder in lieu of the ancho. Had masoor dal (split red lentils) so that made the cooking time even quicker!! A definite keeper and nice complimentary side dish to an Indian dinner.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 11, 2006

This is an excellent recipe. My husband made this twice and the first time it was great, the second, not so good. He used a different yogurt the second time(Nancy's), and it didn't end up as creamy. The first time, we used Greek style yogurt (Cascade Fresh), which we noticed had cream in it, as well as milk. I think it made it all blend together much better.

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ceciliacase

Cooking Level: Beginning

Living In: Portland, Oregon, USA

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Reviewed: Oct. 13, 2005

i only cooked the lentils for 20 minutes, and used frozen spinach instead. quite good. needed a little salt

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TIA9370

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2005

This was fabulous. I prefer a spicier curry, but my husband lvoed this one. Next time, I will add a bit of cayenne pepper, salt, and cook the lentils a shorter time.

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LLANKOWSKI

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Reviewed: Jun. 27, 2005

This was really tasty but I felt the sauce was missing something and I couldn't put my finger on it. It definitely needed a bit of salt adding but that could be personal taste. It was so easy to make and healthy too. I'll definitely be making again but will try to figure out what the missing something is. Thanks for submitting.

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