Spinach Chickpea Curry

Excellent. Quick, easy and flavorful. (I skipped the tofu.) My boyfriend from India made the following modifications for more authenticity: After heating oil in pan, add 1/2 t. cumin seeds. Hea...

I noticed there were no reviews from someone saying they are Indian. So here I am. I tried this out because I was curious about the creamed corn base - all of my curries use tomatoes. I used ...

I have never made an indian dish that tasted so authentic! Just as good as anything I would get at the restaurant. While sauteeing the onions I added 1/2 tsp of garam masala and 1/2 tsp of groun...

This was an excellent dish. I baked my tofu at 425 for 20 mins (cubed) prior to adding it to the pan, I like tofu a little more "cooked" than it usually gets in dishes like these. The tofu woul...

This recipe was just delicious!! My only change was to the curry paste, as I didnt have any so I used 2tbspns. of Tomato Paste, and 2tbspns. of curry powder... mixed it well and then added per t...

This is one of my family's favorites and I have made it dozens of times. I don't like curry powder but curry paste is much different! I always get the mild kind which is excellent. Others who fo...

I followed the recipe as is except that I added a diced tomato. Make sure you buy extra firm tofu (the kind for stir frying), otherwise it will fall apart when you are cooking the curry. This c...

This recipe is easy to make and tastes great! The creamed corn gives it a nice sweetness and consistancy. All of the ingredients are easy to come by with the exception of the curry paste. I ad...

This is a really great quick, healthy and filling recipe. I did not add rice, but ate it on its own. I also followed advice from another reviewer and baked the cubed tofu at 425 for 25 - 30 mi...