So close to a 5 star! 4.5 at the least. But 5 stars with slight modifications. Firstly, full-fat coconut milk substituted for cream is a must, especially since it's much more widely available now. If you've ever cooked Indian food, you'd see that right away. Secondly, I make my own curry powder so I didn't need to add more spices, but if you get store bought, you'll probably need more curry, a bit more cinnamon, and more turmeric. That's based on my past experience with store-bought curry powder, but taste and see and add on your own. And definitely saute the curry powder with the onions, careful not to burn. I would also agree with another reviewer, the potatoes should be cooked a little before everything else. 10 minutes might work for itsy, bitsy pieces, but who wants itsy, bitsy pieces of potato? I also added an extra garlic clove and extra ginger, but that's my taste and what I usually do with recipes of this sort. Haha, it looks like a lot of modifications, but really they're not far off from the basic recipe which is an excellent base. A little experimenting and a few twists to suit your own tastes, and it easily becomes full 5 star.
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So close to a 5 star! 4.5 at the least. But 5 stars with slight modifications. Firstly,...
