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This recipe is great. I used the full 1/2 tsp of cayenne pepper and added 1/2 tsp of cumin. I served it over brown basmatti rice with yogourt and some steamed broccoli on the side.

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Canadian_in_the_Bay February 25, 2008

I just made this from my own copy of the magazine :) I omitted the cilantro and sugar, and used regular coconut milk (unsweetended). It turned out quite mild although the flavors deepend beautifully the next day. Next time I will grate the ginger instead of mincing it and double the coconut milk. I served it with basmati rice and a green salad.

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Umberle November 09, 2006
Tomato Chickpea Curry