This was fantastic!! I agree that the spices are spot on. I did use light coconut milk and then throw in about a TBSP of sugar. I left the peels on the potatoes and they were delicious. It was at its best a handful of days later - the flavors really came out more. This was one of the best curry dishes I've made in awhile. Thank you!
This was not the least bit good. I followed the recipe exactly as and it came out horrible. I do not recommend this to anyone.
Delicious!!! I have never before reviewed a recipe but HAD to review this one! Perfect blend of spices and flavors and very easy to prepare! I was afraid it would be too hot with 1 1/2 tsp of cayenne, but it wasn't...at least not for us. My husband loved it and said I definitely need to save this recipe and make it again. Over an hour after dinner and we're still talking about it! Creamy, spicy, rich, and perfect with brown rice. The only alteration I made was using 2 large potatoes plus 2 cups of cauliflower rather than 4 potatoes. Give this one a try. You won't be sorry!
Definitely a restaurant worthy recipe! This was my first attempt at making curry and it was fabulous! Try using red skin potatoes (you'll want to use 5 or 6 since they tend to be smaller), their flavor is really excellent in combination with the spices!
My dad loved this! That's saying a lot because he told me weeks earlier that he did not care for curry :) He even asked to bring some home with him. He told me later that the leftovers were just as good as the first time! Oh, and I loved it as well!
I only used 1/2 teaspoon of cayenne and this was still too spicy. I cannot understand how the original measurements are 1 1/2 teaspoons. By the way I DO enjoy spicy food on a regular basis.
This is a great recipe and very easy to make. I love spicy food, but the amount of cayenne pepper was a bit much for me - I think I'll try 3/4 tsp next time. I used lite coconut milk and stirred in 2 - 3 tbl ghee at the end. The ghee helps to tame the spices a bit and gives it a richness that nothing else can. Will make this one again and again.
This recipe was very good! I am knew to making and trying Indian cuisine, but so far this was the best recipe and most practical to make that I have tried so far.
I really enjoyed this! I reduced the cayenne to 1/2 tsp only because of personal preference. I also used some cauliflower (didn't have enough potatoes). It turned out great! I shared it with my sister and she has already requested the recipe. Thanks for posting!
Woo-hoo! I made it with soymilk and a little less cayenne, and it turned out great! This what I'm going to be eating weekly....
It was edible, but I'm not going to make it again. Like other reviewers said, it lacked flavour (despite being full of spice) and I was disappointed because it sounded so good.
When followed exactly, this is way too spicy. The spices completely overpower the veggies and coconut milk. I couldn't taste anything but spice! If I made this again I would cut the spices in half, at least. I would recommend that you start out with less spices the first time you make it to see if you like it, rather than waste a big pot of food like I did.
So easy to make and delicious. I doubled the amount of potatoes and tomatoes, added cauliflower, kumara and carrots because I didn't have any peas in the house! I can't stop myself sneaking tastings before it's being served at the table with basmati.
This was so spicy that it was inedible! My husband and I could hardly get one serving down (and we like spicy food). The curry flavor is good, but put WAY less cayenne pepper in than called for.
Hot ! This curry was soooooo good. Its really spicy and that's exactly how I like it. The only difference I made was to use light coconut milk, but I left everything else the same. My boyfriend also really enjoyed this and there was plenty for leftovers.
Excellent flavor, very easy. Only made minor changes - used 1 tsp. cumin seed instead of powdered, added 1/2 tsp ground coriander ('cuz I like it!), frozen instead of canned peas, and used half the amount of garam masala and added it at the very end of the cooking time instead of earlier as instructed in order to preserve the fresh quality of the spices. I don't like to cook garam masala too long because I think it diminishes its aromatic flavors. Thanks, I'll be adding this to my growing repertoire of Indian recipes.
This is amazing! I love this curry. I couldn't believe this came from my kitchen. I've made it several times now, and I have made some minor, minor changes: I sometimes add more spices, because I like my curry intense, I add black mustard seed for the texture, I use frozen peas because they are much, much better. And the big one is that I use sweet potatoes. They make this recipe SHINE! I love it, thank you so much!
OMG so good! I just couldn't stop licking the spoon. The only thing is that... I really LOVE spicy things... and I usually like my dishes several times more spicy than the average bear. But I don't see how one could add as much cayenne pepper as this recipe calls for... unless you have cayenne pepper that is kind of old or dried out. I added only 1/2t of cayenne pepper, and it was plenty spicy. But take into consideration that I go through cayenne pretty fast so it was quite fresh. Just add small incriments at a time until it reaches your spicy requirement. I also used 1/2 the salt, (1 teaspoon) and added just a bit of sugar- about 1/4 t. just to bring out the coconut milk flavor. I also had only 3 potatoes, but plenty of chickpeas, so I used the potatoes I had and 2 cans instead of 1 can of chickpeas. So, to recap, add cayenne slowly to taste, half the salt, 1/4 t. of sugar, and more chickpeas/less potato. I will be licking my plate.
I followed this recipe to a T, except that I cut the cayenne back to about 1 tsp. Let me just say that this was inedible! It was so over seasoned and spicy that I spent half an hour trying to fix it. You couldn't taste anything but spices and heat from the cayenne.
Key point in this recipe: don't overcook the potatoes. If you do though, it would probably be best to add some chicken or vegetable broth, put it in the blender, and just make curried potato soup out of it. My husband loved this, we both thought the spicing was pretty accurate, but perhaps because I cooked the potatoes too long (as per the directions) it just tasted like spicy mush to me.
We loved it and did not miss the meat. I will be making this again as it's filling, spicy and makes a lot! The flavor seemed to turn out better than most curries I make myself (which usually have chicken). I did not have canned or frozen peas; so I used a bag of frozen cut spinach and it had a saag kind of feel.
Tasty and easy to make. The kind of recipie you can tweak to your own tastes and desires. Definitely spicy as is, even to my hubby who is very heat tolerant. I'm fairly wimpy and had a hard time eating this without cutting the curry and cayenne in half. Otherwise, very tasty.
Wow. In reading some of these other reviews, I'm wondering if I made the same recipe everyone else did. This was so hot my wife could not eat it at all (despite the fact that she and I both love spicy food) and I pretty much burned my mouth off. I should have known when it called for 1 1/2 tsp cayenne!! I loved the flavor initially (for the three seconds before the pepper kicked in) so I still rated it 4 stars. I'm going to try it again with only 1/2 tsp cayenne or less.
Holy spice! I only used 1/2 tsp of cayenne. I used cauliflower instead of potato. I added my spices first before I added the onions. Overall a good, hearty meal. I topped mine with cilantro and some greek yogurt. Served it with basmati rice.
This was wonderful! I have tried and tried to cook indian food and it never came out quite right till I tired this recipe. I used an extra potato and frozen peas instead of canned, but otherwise I followed the directions exactly! Served it over rice with some nan bread and everyone in the family loved it! This is going to be my indian staple from now on! Thanks!
This is the Cat's Meow. I love this dish it is now one of my favorites. It does not matter if you are vegan or carnivore... This is simply good food.
this is a mediocre potato/pea/garbanzo curry recipe. It is stated spicy but we were on fire!!! I would recommend decreasing the spices unless you like really hot!!! (at indian restaurants I usually order medium for spiceness)
This is the recipe I've been waiting for!! The spice amounts are just right and make this dish just like from a restaurant, although I didn't add any cayenne since I didn't want it to be spicy. I used only about half the potatoes, and added a sweet potato, three small carrots, and about a cup of halved Brussels sprouts since I had them in the fridge. This recipe can accommodate lots of different kinds of veggies, and would be wonderful with some paneer (although it wouldn't be vegan then).
This was great! I used 3 potatoes and an eggplant. It was still very liquidy. I would recommend doubling the potatoes, or adding some other veggies, too. The flavor was great! Will be making this again! Oh, and it sure was spicy! Yum!
I made it exactly like the recipe said and it was very good. Way too spicy for the kids and I but my husband really liked it. Next time I will cut a bit of the cayenne pepper.
Delicious. I like extra veggies like corn, etc. in it and fresh cayenne when I have it available.
poor recipe since one and one-half teaspoons of cayenne pepper is way too much. I made it as described without any changes.
Absolutely delicious, very filling and a nice alternative to meat. Would recommend adding raisins, really complement the spices. For an extra kick, I added a fresh Thai chili. Perfect served with a dollop of plain yogurt!
this is a really great recipe! I changed up the spices a little. I use Tahini spices in place of the curry, ginger and gram masala. My husband usually grills a piece of meat for his and chops it up. I have had it both with and without meat. I like it both ways! A keeper for sure!
I made this recipe exactly as stated. I enjoy spicy food, and I was ok with the heat level. Unfortunately the rest of my family couldn't eat this. It was just way too spicy. I think it would have been better cutting all the dry spices in half. Because even though I could stand the heat, it still just tased over seasoned.
This curry was delicious!! I was surprised how such simple ingredients could taste so good. So quick to make too. Next time, I'll cook my own chickpeas but the canned ones where just fine. I used only 1/4 teaspoon cayenne and only had dried ground ginger instead of fresh. It was perfectly lightly spicy. I also added fresh coriander at the end.
I added chicken. I LOVED this recipe, even my 9 y/o niece liked it and she's a picky eater. It was very good.
I have made this recipe several times, including yesterday for my mother on Mother's Day. I find it way too spicy as written so cut the cayenne pepper down to 1/4 teaspoon and the remainder of the spices in half. Otherwise, this recipe is a keeper. Looking forward to eating the leftovers.
Great flavour! I am very picky about curries, but this one totally met my standards. Feel free to use whatever hardy vegetables you have (except for potato, that's a must). Also , pay attention to the 'spicy' part of the title - it's no lightweight! Keeps well in the fridge.
Yummy, thick, & comforting! I added some fresh spinach that I needed to use up after cooking the garlic and onions. Didn't have any cayenne pepper so I used a few shakes of Tabasco. Will definitely make this again!
This was amazing... I used frozen peas instead of canned. They keep their shape and texture that way. Delicious. Quick and easy.
We just made this for dinner tonight. We left out the peas, and added some edamame, carrots and red bell pepper - this added some nice color and flavors. Next time I would substantially reduce the cayenne pepper - this certainly made it spicy and, for me at least, it drowned out the other good spices in the dish.
I can't stop making this and craving it! It is so delicious. Tried it different also using sweet potatoes and low fat coconut milk. Deeelish!
Very nice! The only change I made was I used tomato sauce instead of crushed as that was all I had on hand. Used frozen peas too! My son (14) ate his whole bowl with no complaints. That is a good thing!
I had doubts about making vege indian food from the internets but I was oh so wrong. It's delicious! i used spicy curry but if mild is more your thing it'll still be delicious!
Very tasty! Only used 3 tsp of garam masala so it wouldn't overpower, otherwise left the recipe unaltered. I'm a pretty inexperienced cook, but I managed this recipe just fine, and the result was WELL worth the effort. Next time, I'll definitely up it to 5 (LARGE) potatoes.
This is a creamy recipe that is busy with flavors. There were two adjustments I made from the original recipe to suite my preferences. Even though this recipe is a warm one, I cut the amount of cayenne pepper in half. That way the brain can focus on all the other flavors from the various other spices. I adjusted the cooking time from the posted recipe to prevent over cooking the potatoes (shortened the length.)
I love this! First time I made it I made it exactly the same. This time, I did only 2 potatoes, added chicken & less ginger. Amazing!!
Really good hearty filling and plentiful. ....and spicy. Used 1 tsp. Cayenne & no Masala still very spicy. Cooked with coconut oil & sweet potatoes instead, poured over wild & brown rice. Really yummy but will do less cayenne next time. Definitely a new go to meal.
This was a tasty recipe, but i did follow some recommendations. I used only half the cayenne and it was still very spicy, but not palate-burning. I also cut the salt in half due to dietary restrictions. I felt it was missing something at the end so i added a tbsp of brown sugar and a teaspoon of lime juice. Also used frozen green beans as we were out of peas. I would experiment with this recipe again and am looking forward to tasting the leftovers!
I love this recipe and have made it multiple times. The only adjustments I've made are to add more veggies (broccoli, carrots, sometimes squash), use a fresh diced tomato instead of the can, and use 2 cans of coconut milk to make it a little thinner so that I can serve it over rice. The spices are perfect- even with the extra can of coconut milk. (I use lite coconut milk as I find the regular to be a little too "coconutty" for me.)
If I could give this a hundred stars I would! Made it exactly as written and served the next night with naan :) we are decidedly carnivores and loved this
I thought this was a really good recipe! After reading some of the reviews which said that it was kind of "saucy" I added more potatoes. I was craving a curry dish and this very easy one hit the spot! It is definitely even better the next day. It can get spicy, so for those of you who don't like it spicy, you may want to back off on the cayenne. For my husband and I, we add lots of spice. Substituting serrano chili peppers for the cayenne as you saute the onions may work very well...you would still get the spice, but it kicks in earlier and doesn't linger, like cayenne does. I found it to be very filling and satisfying. My husband is a cowboy and wants meat at every meal, so I sauteed some chicken thighs on the side for him and he was happy. He also doesn't like garbanzo beans, but he said he didn't even notice them!
Delicious curry. On the spicy side, but just right for my taste. It made more than I expected and would be a great dish for a party or gathering.
Phenomenal! Even my non-vegan husband loved this one! I did throw in some ground turkey for his and some tofu for mine.
I tried this out for the first time yesterday, and it came out pretty good. I think I boiled my potatoes too long, because the texture of the curry was much like potato leek soup - not bad, but not what I was expecting. Anyway, that was my blunder! I used the ready-minced garlic in a jar, less onion and tomato (due to a boyfriend who doesn't like either), and completely omitted the cayenne pepper (I wasn't looking for a spicy dish, but wanted to try an easy Indian curry at home). The next time I try this, I'm going to use more potatoes as other people suggest (and not boil them as long!) and reduce the amount of coconut milk used. It was very saucy, but perhaps too much. But I agree with whoever said the spice combination was spot on - mmm mmmm! Very tasty.
I like spice in foods, but not a lot of heat. This definitely made me sweat when I ate it, however, it was one of the best curries I have ever had, and so simple to make. I'm currently making it now, where i'm going to cut the cayenne, garam masala, and curry down; i'll let you know how it is Note: I have made the curry by cutting every spice in half except the garam masala. It managed to keep a good flavor without the heat.
So filling and SO TASTY! I've just become vegan, and am trying to make my meals more interesting instead of salad every day, tried this on a whim and am so pleased, will definitely hold onto this recipe!
Very good for an easy curry. I did cut the cayenne to 1/2 tsp, and it was plenty spicy. We normally can tolerate fairly spicy foods...I think 1.5 tsp of cayenne might be inedible.
I've been using allrecipes.com and have never left a review until now. I thought this recipe was great! I'm on a cleansing diet & am limited to only veggies, fruits, and no dairy. This recipe was very filling. I did change one thing. I used sweet potatoes instead of the regular, but still great flavor. I also only did 3 servings instead of the original 6 the recipe calls for. Like a lot of the reviews suggest, I should have used more potatoes as there was a lot of sauce left. Also, I LOVE super spicy food, and following the measurements for 3 servings, this was SUPER spicy, even for me, but great...just a warning. All in all, it was exactly what I was hoping for, for the most part, and filled me up. I can't wait for leftovers at work tomorrow!
im just getting into cooking and i like making things in large portions so i can have them ready to bring to work. i tried this recipe which was simple enough (and taught me about letting the onions soak up the flavor, etc.) it was pretty tasty, i should have added more salt. i used sweet potatoes because theyre overall healthier. i had a lot left and came home with a group of friends after a night of rock music and beer and shared this with them. they absolutely loved it.
I made this recipe as stated except some minor changes. I used 1 1/2 tsp of ginger powder since I had no fresh ginger, coconut oil instead of vegetable oil, and added more potatoes as per other reviews. AMAZING!! Officially up there on my list of favourite vegan dishes. When making for guests I would cut the cayenne pepper in half, but I personally am a fan of how spicy and authentic this dish tastes.
Without a doubt the best vegetarian curry I've tried. I started off with half the recommended amounts of spices and then added more after tasting. I also only used half a can of coconut milk as anymore might have made the sauce too sloppy for my daughter's taste. A definite make again for me. Thanks Megan Lee.
I feel like the seasoning in this recipe is a little unbalanced, but I can't stop eating it. I'd like to tinker with it a little, but for now, it's a great recipe as it is.
I used 1/2tsp of cayenne, and found it nicely spiced!! Excellent dish! Will be making this again!
This was a bit on the spicy side for my kids. I used tomato paste instead of diced tomatos, which seemed to work fine. Next time i will decrease the amount of cayenne pepper.
I just finished eating this and it was lovely! Rich and with great flavours. Next time I will cut down on the cayenne pepper though; I had already cut it down to one teaspoon and even that was too spicy for me. I added more potatoes, omitted the ginger (I didn't have any), and used frozen peas but otherwise made it exactly as stated. I will definitely be making this again. Next time I might try serving it over rice.
This was really yummy and easy to make for a Sunday lunch. I cut back on the spices, as my husband is not a spicy fan...But I should have gone full-bore with this! Next time I make it I will use all the spice called for...I used left-over baked potatoes so I skipped that step. I think I could add some other vegies next time, and serve it with rice. I minced up some leftover cilantro to garnish the top...Very good recipe. My friend made this recipe also, and he used squash cubes instead of the potatoes...He loved that variation too.
This was VERY good! It needed a bit more "ummmmpppphhhh" so added a bit more hot pepper and threw in a handful of dried apricots. I know to some of you that doesn't sound so good but it hit my tastebuds! Was a fantastic dinner for me.
Couldn't get my hands on garam masala, so I used some green curry paste instead. I also left out the peas. This recipe exceeded my expectations!! It was very abundant in flavor and just the right amount of spice. This is now my go to curry recipe :) Next time I will try adding some carrots just to make it a bit more nutritious.
This is an absolutely astounding recipe. It was a smash hit in my home. I cannot thank you enough for sharing this recipe with the world!
Delicious! My husband said it tasted like it was from a restaurant! I remembered the ginger at the very end so I just sprinkled on a little dried ginger, but I'm not sure that made any difference. I like spicy food but this was pretty hot, so I would probably tone down the cayenne next time. I also added some agave nectar at the end because the coconut curries I've tried have always been sweet and I like it that way. Just made this for a second time using a cut up head of cauliflower, two medium sized red potatoes and frozen peas, and it tasted great. Next time maybe I'll try eggplant and potatoes. I also cut the cayenne to 3/4 teaspoon and the heat was much more manageable but still had a kick. The last change I made was to use light coconut milk and the results were still tasty. I love this recipe!
This tastes just like what Indian restaurants serve - so very, very good. We will be eating again. I added more potatoes like several reviewers recommended. If you are not looking for a vegan dish then you can add some shredded chicken (I poached mine - adding one small breast to the simmering potatoes just before they were finished)
WAY too much Cayenne for me! I use about 1/2 to 3/4 of a teaspoon and it is plenty hot. Trust me, I even like things spicy! Other than that, this recipe is PHENOMENAL and so very easy! Make it to impress your guests!
was really good, but a little too spicy as listed, so I cut the cayenne pepper to 1 tsp and the other spices in half and it still had a lot of kick
Be warned, like the title says this one is really spicy. I didn't use as much curry or cayenne and it was still a bit spicy for my liking.
I made this exactly like the recipe except i only added half of the cayenne pepper. Thank goodness i did. It's super spicy! The flavor is really good. I will make this again but with even less pepper.
Excellent!! I did use frozen peas, and I often substitute one Japanese eggplant for two potatoes. This is the closest I've come to the Indian "homecooking" my neighbors make.
I skipped the garam marsala, added 1 tsp of cayenne, and used a little whipping cream (abt 4 tbsp) because I ran short on coconut milk and it was spectacular!
This is a very good curry. A bit on the spicy side for me, but really good with rice. This is a keeper especially during Bermuda's damp winters.
This was really good! I just made a rookie mistake - I cooked the potatoes until they were done. I think the texture would have been better if the potatoes were firmer. I also added a tablespoon of mild curry paste because I like a strong curry taste. I'd definitely make this again!
So good but way, way too spicy I put in much less than stated and still almost unbearable but the flavor was wonderful just what I was looking for. Thanks
Will give it seven stars if I can I loved it sooo yummy but my husband hated it so I think it u don't like creamy food u may not like it For me it was one of the best indian recipes that I made I followed it exactly but left the tomatoes out Next time I will put chicken I am sure it will tast grate Thank u for sharing
Wowza! HOT! This was amazing & I would have given it 5 stars, but it was super hot (& I love spicy Indian food). Next time I will cut down on the cayenne, starting out with 1/2 tsp. & going from there. The windows are open & the fans are on! This place smells spicy! (& it's January in Chicago)...
2nd time. YUMMY! So delicious and spicy. A few small changes: 1) Used 12 or so multicolored, new potatoes, unpeeled 2) reduced cayenne to 1 tsp 3) used frozen peas, about 1cup. Otherwise followed
Better than chicken! I just threw a whole buncha stuff in there that I wanted to use: potatoes, chick peas, green peas, carrots. Then I increased the spices because of all the extra shtuff. I think I'm in Delhi.
My husband asked to take the leftovers to work. This NEVER happens. I call this a win! Only thing I did different was to add one bonless, skinless chicken breast to satisfy my carnivore husband. Apparently, it worked.
So delicious! I should've served it with Naan bread because there was a delicious sauce worth sopping up! It is a nice spice level, and I am a very spicy food lover. Just enough heat to make it hard to stop eating. YUM!
This was wonderfully spicy and flavorful. I made saffron rice to go with it which was great. It was a little runny so I added some cornstarch mixed in water to thicken it while it simmered. I think that's because I used frozen peas which added moisture. I wouldn't change a thing! Great healthy dish, and this recipe is perfect if you're paleo (but don't want to eat so much meat all the time) or if you're doing the anti-inflammation diet.
