I have been using this recipe for quite a while now and love it. I do make some modifications: 1. I add a tomato paste to thicken it up--we like thick curry sauce. 2. I toast coconut, put it in the blender and add it at the end--about an eight to a fourth of a cup. It intesifies the coconut flavor and add to the thickness of the sauce. 3. I put in much more curry powder or paste--we like it strong. 4. Sometimes I add potatoes to bulk up the recipe but use a hearty one or it will go mushy (gold are great, or par-boil russets and add them near the end). 5. I double the recipe because it goes fast.
this was a really tasty recipe! I didn't have ghee, so I just used butter, and I couldnt get the sauce to thicken very much, so it was sort of like a coconut curry soup, but that may have been my own fault. The taste was excellent! I'll definitely make this again.