Comments on: red kidney bean curry

By: Martin

Martin — Fri, 09 Dec 2011 18:46:13 +0000

Use water not canned bean juice, because it will make it too sweet.
Easy on the hot spices.
Definitely use yogurt.

By: Jack

Jack — Thu, 03 Nov 2011 05:19:03 +0000

made it yesterday. supereasy. great with white jasmine rice and then again today with oily naan. thanks!

By: Diana

Diana — Sat, 29 Oct 2011 03:50:31 +0000

This has become a comfort food to me and a go-to when my (vegan) friends come over for dinner. Thank you. Your site is such a blessing.

By: Ali

Ali — Mon, 10 Oct 2011 17:12:11 +0000

This recipe won an Iron Chef competition for me and my housemates!! I would recommend serving it over coconut rice, it is truly delightful!

By: Jessica

Jessica — Wed, 05 Oct 2011 02:26:19 +0000

Thank you! Thank you! Thank you! I have tried this recipe and the cheddar crackers in the last week. And both came out wonderfully and were so easy. I cannot wait for your cookbook. But thank you for the posts to keep us tied over until then.

By: Jori

Jori — Mon, 15 Aug 2011 20:15:27 +0000

All excited about a brand new Indian restaurant opening nearby & went out on Friday night…. very disappointing. To redeem the cumin junkie within, I turned to your recipe… so fantastic!! Thank you, thank you! I can’t wait for leftovers tonight. Also looking forward to trying the cauliflower & potato recipe soon.

By: deb

deb — Thu, 28 Jul 2011 21:30:20 +0000

Isabel — I actually meant canned tomato sauce. It’s a wonderful, smooth, neutral sauce. A few brands make them and they’re sold among the canned tomatoes in small cans in the U.S. so most people don’t notice them. In a pinch, just use canned pureed tomatoes.

By: Isabel

Isabel — Wed, 27 Jul 2011 07:26:06 +0000

I am not sure what you mean by a can of tomato sauce – does this mean pureed tomatoes or is it something else? And if so how could I make it? I have seen it in a few of your recipes, but as a non-American, not in the shops!

By: CMP

CMP — Mon, 11 Jul 2011 04:49:10 +0000

I haven’t tried that yet. I normally make all my masala’s from scratch, and this one looks both interesting and incredibly easy (Less than 10 min to make for sure). I will have to give it a try!

By: deb

deb — Sun, 10 Jul 2011 19:59:43 +0000

CMP — Not a new recipe, but my latest addiction is chaat masala, a tangy spice mixture. I’m more than addicted, I have to sprinkle it on everything, from sliced cucumbers to mango. Have you tried it? The MDH brand is particularly good.