If you love really flavorful, hot food, this is the recipe for you. Between the heat of the cayenne and the intensity of the curry and cardamom, you'll have one, really good and spicy dish. Make sure to serve with plenty of rice.
spicy but not unbearable - very yummy
Delicious and dead easy to make. I gave samples to three people at work and they each wanted the recipe, which is always a good sign. I made the recipe exactly as written (with all optional spices), and it's hot, but not annoyingly so to my palate. I think the heat is properly used to provide structure and depth of flavor to the dish, though more heat-sensitive palates may wish to moderate the cayenne and the heat of the tomatoes/chilies. Very highly recommended.
We liked this. I used kidney beans and followed the recipe exactly. Thank you for this healthy tasty keeper.
This was good but needs some work. I couldn't tell if the beans were supposed to be drained or not so I drained them; the resulting curry was very dry. I used Madras curry powder and no cayenne but added some minced garlic. I then used the immersion blender to make the curry saucier after it cooked. It needs something to really round off the flavor; maybe some tomato paste or chili powder (maybe just extra cumin). Overall, tho, a good and fast curry.
Spicy, delicious, and simple! Just what I love in a recipe! :) I added some cumin and corriader for additional flavor. Thank you for posting!
Very good, easy and adaptable recipe, and I DID adapt it. First of all, I made it on the stove top. I added the following to the spice mixture: fresh ginger, some cumin seeds and mustard seeds, two cloves of garlic and some methi. I used extra potatoes because I love them, and I added about a cup of vegetable broth to make it a little soupy. I also had to use more vegetable oil. I threw in about a tsp. of salt at the end of cooking. Yummy recipe. Thanks BrotherAdso.
We have made this recipe many times over the last year- only just now dawned on me to write a review! We love it! I hold back just a bit on the cayenne as I am a bit of a wus, and have at times added peas or some such appropriate veggie- but its always a hit and we will continue to make this- its actually in my stash of special recipes that I pass on when someone mentions a lack of dinner ideas!
This was fantastic. Sauteing the spices to release their flavor into the oil seemed to really lend the dish an added richness. I will make this again, though perhaps I will add something fatty, coconut milk or ghee, and perhaps some garlic and salt.