This was so good! I doubled the tomatoes (I only had a large can on hand) and added a half can more of coconut milk (using up leftovers) so it had more of a soup consistency but served over rice on day 1 and ate as a soup for lunch on day 2 (pictured). It was a hit with the entire family. Delicious!
I did not add cayenne because of picky kids but it would have been best that way. Perhaps just a touch simple for a curry (meaning not as complex-tasting) but for a weeknight supper this is great.
Delish!!! I toasted the spices before adding water.
I made this dish today and it's a winner!! The only thing that I added was sugar. I add sugar to any dish that I make that has a tomato base. Other than that, I wouldn't change a thing.
I followed the recipe exactly as written (though my paprika is Penzey's Smoked Spanish Paprika). It was DELICIOUS. I'm a Chana Masala fanatic and this is one of the better ones I've eaten. It was also very easy prep cooking and cleanup. The family loved it too. This will be going into regular rotation at my house.
This is so flavourful and aromatic. My husband enjoyed this so much that one time he took it into work to share with some of his co-workers. They couldn't believe I made it and thought it came from a restaurant. The spice blend is perfect just the way it is. Sometimes, within the last few minutes of cooking, I throw in some fresh baby spinach if I have it on hand. It adds a beautiful colour. I serve it over Basmati rice.
Lacked a depth of flavour. Had to add other spices to get it to taste okay.
This was a fabulously delicious and simple recipe! I followed it precisely the first time and the second time I added yams. Both times I used coconut oil as I no longer use any vegetable oils due to pervasive hidden GMO's in most of them.
Turned out great. I think the can coconut cream/milk is a key ingredient. I was heavy handed on all the spices (except cinnamon), because I like a lot of flavor and I tend to use old spices that have been sitting around for a while. I also used fresh ginger instead of ground ginger (added it when the garlic is added to the onion sauté). Also reduced the finished product bc I had time to kill and to thicken. Quite lovely.
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