Reviewed: May 15, 2012

This was fantastic! A keeper for sure. As other reviewers have suggested, next time, I will make it with coconut milk instead of heavy cream and cut the potatoes smaller to reduce cooking time. Outstanding dish!

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Reviewer:

amber811

Reviewed: May 15, 2012

This is our favorite meal! I use coconut milk just because I can keep it on hand. My 4 year old requests this! I prefer to eat it with naan, but we love it with rice or by itself!

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Reviewer:

saurba01

Reviewed: May 6, 2012

Absolutely fantastic. We paired this with leftover lime-and-curry marinated, coconut-coated chicken from the night before. Instead of heavy cream we used a 5% vegetable-oil based coconut and lime food cream, which was even better than plain cream would've been. Finally we added a couple whole cardamoms (make sure to take them out before eating!!) and a bit of Turkish yogurt that needed using up. All in all it was a very filling dinner and the leftovers were just as good.

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Reviewer:

Wathgwen

Reviewed: Apr. 24, 2012

This was the first time I tried this kind of recipe and I loved it! I made some modifications to it that I think made it tastier. I replaced heavy cream with light coconut milk and used fresh chopped tomatoes instead of canned. I also would blanch the potatoes and carrots prior to putting them in for cooking, as they were a little bit on the crunchy side. But the flavor was delicious! I will definitely make this again.

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Reviewer:

Lisa Harrison

Reviewed: Apr. 23, 2012

Great Korma recipe! I added a bunch of different veggies, and extra curry powder! Wonderful!

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Reviewer:

JBird

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

Reviewed: Apr. 20, 2012

This dish was tasty. It didn't compare to my favorite Indian restaurant's Korma however.

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Reviewer:

KatC

Reviewed: Apr. 19, 2012

Very good. I used 1/2 cup coconut milk and 1/2 cup plain Greek yogurt in place of the heavy cream.

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Reviewer:

rhb79

Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA

Living In: Muscatine, Iowa, USA

Reviewed: Apr. 16, 2012

This was pretty good...tasted like restaurant quality. Using another suggestion, I added cardamom, cinnamon, garam masala, and some tumeric. My only complaint was that it took way longer than 20 minutes to get the potatoes to soften up. This might also be very good using 1/2 sweet potatoes and 1/2 white potatoes.

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Reviewer:

phoebe215

Reviewed: Apr. 14, 2012

Yummy! Used a can of Light Coconut milk instead of the heavy cream as other users had suggested. Easy to prepare and easy to customize. We used chicken in place of potatoes for a non-vegetarian version. Thank you for posting!

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Reviewer:

MargoR

Cooking Level: Intermediate

Home Town: Stevens Point, Wisconsin, USA

Living In: Ormond Beach, Florida, USA

Reviewed: Apr. 13, 2012

Unfortunately I found this recipe quite bland despite increasing the spices. My folks however, who do not eat Indian cuisine, really enjoyed. Am still seeking some good vegetarian Indian dishes for which I can abort local reataurants to enjoy at home.

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