Abundant spices make this vegan curry better than any Indian restaurant curry I've ever tasted!
Oh dear, don't know where I went wrong, but this was awful, we ate it, but I'll never make it again. Used half the quantities of spice, but it tasted "raw" despite cooking on low for 30 mins. It was a most unpleasant colour! Think i prefer pastes. - 13 Apr 2016
We used spinach but no coconut milk. Super tasty! - 22 Jan 2016
I made this recipe EXACTLY as stated, and it came out so much better than I imagined it would! I thought it would be cheap and cheerful, and useful as a side to something, but it is absolutely delicious! The combination of spices is completely spot on, giving a very rich and authentic flavour, with a good amount of spicyness, but not enough to hurt! Of course it tastes better the next day, as any curry does. The only things I would change in this recipe when I next make it (As I definitely shall), is that I will increase the amount of potatoes by at least 50%, to six or seven potatoes, and use only an 8oz can of chickpeas. The curry as it is, is more like a chickpea curry with potatoes, but I'd like potatoes to be the main feature. I think this curry would be very good too with spinach in it, instead of the peas, although its great as it is! ps. Im neither vegan nor vegetarian. - 18 May 2008 (Review from Allrecipes US | Canada)