Yum! I confess I read many of the reviews and altered the recipe some, but I stuck as close to it as I could.
First, I doubled the recipe, except I kept the potatoes at 2, and added a medium-sized head of cauliflower (cut into bite-size pieces).
My other changes: I cut the onions in half and thinly sliced each, then sauteed them in about 2 tbsp. olive oil for 40 minutes — to the point of caramelizing (I wanted the sweetness). Taking a cue from another reviewer (who recommended canned potatoes), I peeled the 2 potatoes and 8 carrots and cut them into bite-sized pieces, then steamed them until they were nearly done. Instead of the tomato sauce, I used 2 cans of no-sodium diced tomatoes (juice removed). I didn't have a jalapeno pepper, so I used cayenne pepper (worked just fine). I used a little over 4 tbsp. curry powder, plus 1 tsp. garam masala, 1 tbsp. tumeric, and 1 tsp. powdered cardamom. I also added cilantro while it was cooking rather than as a garnish. I also used 2 cans of light coconut milk plus 1 c. water.
Other than sauteeing the onions and steaming the potatoes and carrots, I didn't pay much attention to the order I followed in adding ingredients... I more or less tossed it all together and then let it simmer for 45 minutes or so.
I served it with brown rice, but I'd have preferred brown basmati rice... I'll save that for next time.
Thanks for posting!
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Yum! I confess I read many of the reviews and altered the recipe some, but I stuck as close to...