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This was okay, but not stellar. I did make several major changes, so you'll have to take my rating with a grain of salt. 1) Sub carrots for eggplant, 2) Made it in a crock pot, 3) Used about 2 cups chicken stock and 1 cup water, 4) Sub green bell pepper for red, 5) Used only 1 (15 oz) can of chickpeas. I garnished with raisins and walnuts (suggested by another reviewer) and that made it quite a bit better. Served over white rice. My husband liked it.
Loved this-- was out of cumin and substituted chili powder which worked well-- still a nice balance of spicy and sweet. I chopped the eggplant and sweet potatoes into larger pieces. Also used veggie stock rather than water.
Excellent recipe. Next time I make it, I would make three modifications: 1. Omit curry. The mix of spices is complex and interesting as it is without a curry, which is a mix of spices itself. 2. I would cut the sweet potatoes and eggplant into larger chunks than the red pepper. More sweet potatoes can be added. 3. Stock can be substituted with water. This stew is great served hot over bed of rice or couscous. It would be a delicious side dish to grilled halibut or other firm-flesh fish.
The spices in this dish were nicely balanced and blended in perfectly with the vegetables. I served this dish with couscous and topped with raisins and cashews. My DH and I both cleaned our plates, but both thought the vegetables tasted "watery". I recommend using only 1 can of tomatoes, or leaving them out all together, relying on the broth for cooking. You always post great curry recipes, Chia.