Delicious! I put in only 1/2 the cayenne pepper, and it was still plenty spicy, but just right for my family. To make it healthier and satisfy my nutrition major daughter, in the beginning I used 1 tablespoon olive oil and 2 tablespoons vegetable broth to sauté the onions. No need for the vegetable oil! I didn't have the coconut milk on hand, so I used 1 cup of coconut water and 1 cup of almond milk (I'm sure soy milk will also do). It was watery at first, so if you like it thicker like we do, either add only half the liquid at the end, or reduce it down like I did. I boiled it for a good additional 20 minutes and it was thicker, then I took out a cup of the mixture and blended it separately with my immersion blender. I put the blended mixture back in the pot and stirred it in. No need for extra salt (and my canned diced tomatoes didn't have added salt either). For my family, I would say this dish can be "Ready in 1 hour." Served it with naan and got compliments from everyone.
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Delicious! I put in only 1/2 the cayenne pepper, and it was still plenty spicy, but just right...