Reviewed: Nov. 22, 2009

This was delicious. I doubled the recipe, and substituted a can of coconut milk for the second can of crushed tomatoes. Served with pita bread, it was a big hit for the vegetarians and non-vegetarians at my halloween party!

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Sharon

Cooking Level: Expert

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Sep. 29, 2009

This is a great recipe! I, too, found it easier to pre-cook lentils, and afterward, ended up simmering all ingredients together about half an hour. Not only is it delicious, but just look at the ingredients! It's a healthy recipe to boot!

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Mississippichick

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Reviewed: Sep. 25, 2009

Everybody has been asking not to forget the raisins; yet I did. Inspite of that this was delicious. I added a couple of tablespooons of coriander powder with the onions.

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VIVNIDHI

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Reviewed: Sep. 13, 2009

It tasted more like Indian chili than a curry, but still very good. I think next time I'll double the curry powder and par-cook the lentils in 1/2 cup of water, and then only simmer for 30 minutes.

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LGHANSEN

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Greve, Sjælland, Denmark

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Reviewed: Sep. 5, 2009

I added some water as it simmered and it came out delicious.

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Buddhaful Aud

Cooking Level: Expert

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Reviewed: Jun. 14, 2009

Delicious! I agree with everyone about the addition of the raisins - adds an interesting sweetness and surprises with each mouthful. Like a lot of other people, I tinkered with the recipe ... I didn't have enough of the tomatoes, more beans plus spinach. Yum. Will make this again and again and again!!

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GarlicFingers

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Reviewed: May 10, 2009

This recipe was fantastic!! I made it very mild ( half the amount of curry powder and omitted the cayenne pepper) so my 1 year old and 3 year old sons could eat it.... they LOVED it!! We will definitely be making it again!

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Allira

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Reviewed: Apr. 29, 2009

This recipie had a good flavor, although I had to add a little more curry powder than called for, prob since I added a few cut boiled potatoes. Also, I chopped up some carrots and let the curry simmer with about half a can of coconut milk. I only needed one can of tomatoes for the flavor I wanted. Also, I didn't have just golden raisins, so I threw in a mix of the golden raisins, dried cherries, dried blueberries, and dried cranberries. I liked it!!

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Food4Thoughts

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

I did enjoy this a lot! It was so easy, and didn't require the exotic spices that are so pricey from the organic grocery. I only gave it 4 stars because I think it could have been more flavorful, but I'm not sure what would have made it that way. Also, it burned the bottom of the pan pretty badly (maybe I used the wrong pan).

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Julia

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Apr. 4, 2009

I really enjoyed this recipe. It was very chili-esque. I ate it all week for lunch with rice. I barely noticed the raisins were in it.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Mar. 24, 2009

My family gave this 5 stars. The raisins are a really nice surprise. Simmer this covered to keep it saucy enough to go on rice. Next time I'll add more cumin.

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Wendi

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Reviewed: Mar. 9, 2009

Was okay. Definitely fine to eat but was way too overwhelmed by tomato. Was the consistency of chili with Indian flavours - odd.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 21, 2009

I have made this a number of times. Wonderful! Great as-is but I made a couple of modifications on later tries that I liked too. I use 3 different color beans (plus the kidney bean is one I just don't care for). Use the special multi-color jumbo raisins for a beautiful presentation. Once I added an extra can of tomatoes right at the end and they were larger pieces and bright red and the contrast was beautiful. I have also added coconut milk sometimes and that was very nice too. Very easy! I used the small orange lentils as suggested and they worked perfectly every time without having to pre-cook them. Just love this recipe and it is quite easy. Also nice to know I have a really fabulous thing to serve my vegetarian friends.

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Monica

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 12, 2009

Add 1 tbl of garam masala powder, 1 tbl honey(if raisins not available) and 1 tbl of butter...delicious!

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starc7

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Reviewed: Jan. 25, 2009

I dumped all the ingredients in a crock pot and cooked it on low while I was at work. Worked perfectly! I only gave this 4 stars because while it was good, my husband and I didn't think it was great, probably not something I'd put in our regular rotation.

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DMKELLAM

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Reviewed: Jan. 10, 2009

My mother is from India so of expectedly I love Indian cuisine. This was so good. I hate raisins, but in this case the raisins actually were the deciding facter in this recipe; the perfect touch of sweetness. My husband, who loves his meat actually wanted moti. Next time I will make chapati to go with...

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MAJORMOMMY2

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 12, 2008

My husband and I love this recipe. It is a great recipe to experiment with spices. We love to add tumeric and ginger.

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whitenight

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Reviewed: Oct. 9, 2008

Not THAT great....definitely do NOT add tofu, then it will be pretty good!

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elzette & lisa

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Reviewed: Sep. 21, 2008

This was a pretty good basic curry recipe. I used white kidney beans and added some yellow bell pepper and mushrooms, as well as a bit of cinnamon. It tastes great, but needed more liquid to be added halfway through the cooking time.

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ajerde

Home Town: Minneapolis, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 9, 2008

This is the best bean curry recipe that I have made. My teenage son, who normally will never even try my vegetatian recipes, loved this too. The raisins disintegrated while simmering and added a wonderful sweetness to balance out the spices. I recommend a dollop of plain yogurt on top before serving.

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KimA

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Vegetarian Bean Curry

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