Good recipe. I added an extra tablespoon of curry (yellow, mild curry), a teaspoon of allspice, and about 1/4 teaspoon of ground cloves, as well as about a half-teaspoon of salt. I also used stewed tomatoes. All in all, a nice, warm dish with a lot of richness, especially to be such a quick dish. It did need more flavor, hence the extra spices and salt. I also added around 1/4 cup of half and half right after I took it off the heat, just to give it a little more depth. Very good. I will probably switch the chickpeas to a more tender white bean (or perhaps cooked and chopped cauliflower) next time, and may throw in some slivered almonds or chopped cashews next time, to add that chickpea "nutty" flavor, without distracting from the dish, as I thought the chickpeas didn't quite meld with the rest..
Thanks for a delicious and healthy curry. I used 3 tbsp of curry powder, and doubled the cumin and cinnamon. Also, I used a 16 oz bag of frozen spinach instead of fresh, and omitted the cilantro. We served it over brown rice, and it will definitely be made again!
This was pretty good. Spice lovers can definitely up the ante with chili powder or whatever. I'm a spice wimp and I liked it as written; flavorful, but not very spicy.
Absolutely yummy and easy. A bit dry for me so I added coconut milk.
I enjoyed this dish and my family thought it was pretty good. The mix of sweet potatoes and curry is yummy.
Needs salt, other than that very good.it is a keeper .
loved this great blend of flavors and quick and easy to prepare. I had all ingredients in home and cooked it up in about 30 minutes. I also added shredded carrots to the pot and doubled up on cinnamon and curry.
Very good, we will be making extra sauce next time as we felt it needed a little more. But over all it was really good.