Reviewed: Nov. 17, 2009

This recipe is sooo good, you have to try it! However if you're not eating meat on the side or something, you may want to add some canned garbanzo beans to this, I think it fits well in the recipe and it's good protein! Like some people I added a little coconut milk to this, but you can barely taste it, so next time I'm just using the cream.

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Alexandra de la C.-B

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

I really enjoyed this recipe. I'm new to Indian cooking, and this was very easy and very tasty! I've tried a few variations, such as leaving out the nuts, adding cauliflaur and even corn. It's always great!

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Sarahsue

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Reviewed: Nov. 3, 2009

This one's definitely getting made again. Next time I will up the cream to 1.5 cups. Like so many others, I subbed coconut milk for cream and found the potatoes took a long time to cook, even cubed quite small. I ended up adding a little water to the pan and covered to sort of steam the potatoes and carrots.

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tater

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 30, 2009

I absolutely love this recipe (as does my husband and he doesn't like Indian food). I have made it as stated and with a few subsititutions. Substitued red curry paste for the curry powder for a "spicier" version of this meal. Also, I always use coconut milk instead of cream.

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CARGIRL95

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Reviewed: Oct. 18, 2009

Because of some of the comments about cooking time on the potatoes, I par-boiled them for 10 mins. while I was doing the rest of the prep work. Good recipe!

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JessicaDF03

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Reviewed: Oct. 17, 2009

Loved this and so did our 18 month old. Iused 8 oz of tomato suace because 4 would have been so dry. Potatoes took a little longer to cook mor elike 15-20 minutes instead of 10. I used cocunut milk instead and used a whole can instead of jsut one cup because it all seemed very dry and it came out wonderful! I also added some garam masala in addition to the curry powder and it was a great addition. Loved this~

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kazc

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

This is a great recipe. I've used it several times and only made a few adjustments. I steamed the cubed potatoes in a separate pot before adding to the other ingredients. This cut down on the prep time. I also had some fresh spinach in the refrigerator and threw it in the skillet while simmering. The spinach added to the lovely appearance of this dish. My family loves this. Thanks.

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Ladybug

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Reviewed: Oct. 13, 2009

Very delicious! I did make some changes - I cooked the curry powder in the oil for a few minutes at the very beginning. I used whole bell peppers instead of halves, light coconut milk instead of cream, and I also threw in a teaspoon of cayenne pepper for some added kick! I also needed to add a cup of water to cook the potatoes, but then I boiled and reduced this back down to the tomato sauce that was originally the only fluid in the mixture. I really liked the coconut milk substitute - the subtle flavour it added was deeelicious, and the calorie and fat content of this recipe was greatly reduced. Yum!! I expect it will be even more yummy tomorrow, as I have lots of leftovers!

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mms09

Cooking Level: Beginning

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Reviewed: Sep. 14, 2009

I made this recipe last night for a vegeterian friend. I ended up eating more than she did. I'll try that coconut milk suggestion, but it would be hard to beat the heavy cream. Delish...

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RandySweet

Cooking Level: Intermediate

Home Town: Spencer, Massachusetts, USA

Living In: Victoria Park, Florida, USA

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Reviewed: Sep. 3, 2009

Good recipe, but great once I added turmeric, cayenne, and ground ginger. I also used almonds in place of the cashews because it is what I had on hand. i think cashews would have been better.

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Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Sep. 2, 2009

As a new veggie, I tried this recipe out since it had a lot of stars. It didn't disappoint! Even my non-veg hubby loved it and my veggie friend. I used coconut milk instead of heavy whipping cream, which made it a bit more Thai. I also added broc and some other vegetables. YUM! Will do again for sure.

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alpkuchen

Cooking Level: Intermediate

Home Town: Oak Park, California, USA

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Reviewed: Aug. 30, 2009

Delicious, also used coconut milk and added curry at the start

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maggi

Home Town: Nottingham, Nottinghamshire, England, U.K.

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Reviewed: Aug. 27, 2009

Mmm I liked this!! My Indian friends' mothers all mix curry in earlier in their recipes, so I added it with the onion to the skillet. I also replaced the heavy cream with coconut milk. Everyone enjoyed- thanks!! :)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Aug. 22, 2009

Disappointingly bland. As written (and based on my taste buds), this is a three star recipe with the potential to become a four of five star recipe. I followed the recipe as written. The flavor didn't have quite the kick or the complexity that I've come to expect from Indian dishes. Next time I will saute the onion in the spices. In addition to using curry, I'll add turmeric, garam masala, and possibly cayenne or cumin. More ginger and garlic. More cashews. I think it will be much better!

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: Aug. 17, 2009

This was great. I used coconut milk instead of heavy cream, used tomato paste instead of tomato sauce and I added cauliflower. My husband loved it and my kids did not complain.

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KHOGARTH

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Reviewed: Aug. 9, 2009

Delicious,definitely reduce the curry powder and add the tumeric,garam marsala etc as others suggest.A very tasty meal served over rice.

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Luv2kuk

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Aug. 7, 2009

I used peanuts rather than cashews, and a mix of plain lowfat yogurt and cottage cheese instead of the heavy cream. This was fantastic! I had to cook it WAY longer than the instructions. Next time I will take the other reviewers advice and precook the carrots and potatotes. And there will definitely be a next time - this was fantastic!

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tina k

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Reviewed: Aug. 3, 2009

Delicious recipe! I used milk instead of cream to cut down on the fat content. I also used a little more curry powder than the recipe suggested. I precooked my carrots and potatoes in the microwave till they were about halfway done, then added them with everything else to simmer.

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 9, 2009

This is my first review ever, and after following most other peoples reviews I eliminated the tomato sauce and cream and substituted coconut milk. I also played with the spices by adding garam masala and cinnamon. My house officially smells like and Indian restaurant! I haven't even tasted it and i love it.

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lemurnaut

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Reviewed: Jul. 6, 2009

This dish was AMAZING! After searching Allrecipes.com for a way to use up several veggies I had left in the fridge,I stumbled upon this little gem. I substituted whole-milk yogurt instead of heavy cream to lighten up the fat/calorie content. My husband raved about this dish - we will definately be making this one again!!!

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tonibear82

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