By Kozmic Blues on February 19, 2004
Photo by tamalita62
Photo by tamalita62
"This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times."
Serving Size: 1 (269 g)
Servings Per Recipe: 6
"A good start to a great curry! I followed the directions with a few additions:
1) Prior to sauteing the onions I sauteed about a teaspoon of black mustard seeds in the vegetable oil--until they started crackling.
2) I added about a teaspoon a fresh grated ginger and one serrano pepper, minced, when sauteing the onion.
3) For the spice mixture I used: 1tbs mild curry powder, 1tbs garam masala, 1tbs cumin, 1tsp cinnamon, 1 tsp red pepper, 1/2 tsp salt.
4) I ended up adding a total of 1 1/4 cups water--kept evaporating.
Same basic recipe, but still could've used a little more kick. Anyhow, I'll certainly be making it again with the said changes. THANKS!"
"Delicious! We love sweet potatoes and never even considered using them in a curry. I followed the recipe as written, but I think I would add more spices, including some garlic and pepper flakes. the tomatoes were very tasty. Thank you!
I have to amend my review! We had this again last night and though I thought I had all the ingredients, I didn't, so had to improvise. I ended up using pinto beans instead of chick peas, and bulgur wheat instead of rice. It was a hit!"
"Had for supper on Saturday night. Not too complicated to put together, and great flavor. We served with Jasmine rice which was very nice. Does anyone have suggestions for how to get the rice grains separated (like in Indian restaurants, instead of sticky/fluffy? My husband and I have really been enjoying Indian cuisine, and although we are not vegetarian, I prepare meatless dishes at least once a week, so this was wonderful. I do not understand people who doubled the spices and still found bland. We prepared as is and thought the dish to be very flavorful."
"I loved this!! I followed it as written except I cooked the sweet potato in the spices and tomatoes, then added the beans when the potatoes were soft, and then the spinach. I love the cinnamon taste, absolutely delicious."
"Very easy to make, very few ingredients, and very delicious!"
"Delicious! Was hesitant because of some reviews saying this was bland (we really like strong flavors!) - but made as directed with good quality spices and it was perfect. Used Penzys Vindaloo curry powder, which surprisingly added enough heat for our spice-loving taste, and the whole dish had excellent flavor. Seasoned basmati rice with 3 cardamom pods, 1/2 tsp. cumin, 1/4 tsp. cinnamon and a tad bit of butter and everything came together wonderfully. Will make again and again."
"This is very yummy and very fast to put together. I microwave baked my sweet potatoes, everything else was as written. DH liked it also. I served it over Saffron rice made with brown basmati rice. And since there are only two of us--looking forward to the left-overs."
"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."
"I would personally rate this a 5 star recipe but my husband (not a lover of curry) just found it okay. I made a few adjustments to the spices though. First, unlike some other reviewers I thought the curry might be overpowering (and I like curry, but still...)so I reduced the amount to 1 1/2 tbsp. I reduced the cumin to 1/2 tbsp and replaced the cinnamon with a 1/2 tsp of garam marsala as another reviewer suggested. This was my first time using that spice but it was a very good change to make. I cooked my sweet potatoes in the microwave and then diced them and threw them in about the same time as the spinach as they were still a little bit hard. I used the full amount of spinach (it looks like a lot but it reduces). And as I don't like cilantro much, and it costs almost 3 bucks to buy fresh here I left it out. I served it over steamed white rice. I thought it was excellent with the changes I made and even my non-curry loving husband ate a whole plate full. Some reviews suggested adding more spices to the dish or increased the amount of curry...I strongly suggest not doing that. I like curry a lot but adding any more than 1 1/2 - 2 tbsp would be too much for most people and make it inedible for those who aren't keen on spicy or hot foods."
"This recipe is SOOOOOO good! I don't like sweet potatoes normally, so the first time we made it, we used half russet and half sweet potatoes. It was very tasty, but I felt like the russet potato took away the flavor. We just made it again this week with all sweet potatoes and it was excellent!! We double the curry powder, cinnamon and cumin because we like the spice. The first time, I used fresh tomatoes, and the second time I used canned tomatoes. I couldn't really tell the difference with those, so both can work. Thanks for the great recipe - this is a keeper for me! Full of flavor!"
"I really liked this, but I am giving it 4 stars because I think my husband and mother-in-law thought it was "okay" (they're not as "try-new-food-y" as I am). I followed the recipe directions exactly and the ingredients pretty much, but I substituted garam masala for the cinnamon, used 10 oz. thawed (not drained) frozen spinach, only 1/4 c. water, omitted the cilantro (family preference), and I served it over white rice, because we don't have brown rice, currently. I used hot curry powder that we got in Breckenridge, and I also added a few shakes of red pepper flakes in there, too. I scrubbed the potatoes, cut a slit in them, and microwaved them for 6 1/2 minutes on high as my cooking method. Once they cooled enough to handle, I diced them. Once I started the rice, this was really easy to make. I really liked the heat of the spices with the sweetness of the potatoes - it was a nice balance. I served this with Recipe #397905. I would make this again, and my husband said he would eat it again. ;) Thanks for posting it! Made for Vegetarian Topic of the Month."
"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."
"Very yummy and easy, put spinach in last so it was less wilty."
"This is pretty good! I did add mustard seeds as another reviewer suggested, and some cayenne. Also, salt, because I cooked the chickpeas myself rather than using canned. I found the spice level to be good, and I don't like bland.. I think maybe the age and quality of spices could be the problem when reviewers have mentioned it being bland. I'll make this again, for sure."
"I love curry, but never thought to use sweet potatoes. We liked this a lot. Thank you for sharing this recipe."