Comments on: red kidney bean curry

By: Beth

Beth — Wed, 09 May 2012 13:37:04 +0000

This recipe yields a delicious meal! Made it tonight, with no changes at all (used jasmati rice as the base) except I added diced fresh mango on top. Amazing…spicy, warm, flavorful, and fast (took 40 minutes start to finish). Going into our regular rotation!

By: Deena

Deena — Sat, 05 May 2012 03:00:11 +0000

This recipe is wonderful! I left out the cayenne pepper because I wasn’t sure how the spiciness of the green chili you suggested would compare to the thai green chili that I used; however in retrospect it would have been fine. I ran out of ground cumin so I just added extra seeds and it tasted lovely. One of my friends just became vegetarian and I can’t wait to introduce her to this!

By: Jason

Jason — Thu, 03 May 2012 23:49:33 +0000

I made this tonight. I added about a tablespoon of butter at the end since, after making the tomato sauce with butter and onion the other day, I’m convinced butter should go in everything. Probably not the best idea I’ve had. Anyway, it was quite good. I’m usually disappointed with my attempts at Indian cooking. But not so much this time.

By: Tami

Tami — Thu, 03 May 2012 01:57:05 +0000

This was amazing! I loved it so much. I didn’t have canned tomato sauce so I used one can of diced tomatoes and 1/2 a can of tomato paste (those little cans.) I also added about 1 1/2 cup of water instead of 1 cup. Was amazing. I’m so pleased with this.

By: Kathleen

Kathleen — Sun, 22 Apr 2012 22:36:34 +0000

This is absolutely delicious! I used boiled beans …. did not have cumin seeds or a fresh tomato, ginger or green chili and it is still wonderful! I added extra veggies and did not use the oil to saute veggies and cut the salt in half. I am making yogurt and it will be a perfect compliment. I am so glad that I googled for recipes and did not make chili as planned! I am looking forward to trying some of your other recipes. Big thanks and blessings.

By: MM

MM — Mon, 16 Apr 2012 12:18:55 +0000

Absolutely fantastic. Really. I am obsessed with dal makhani and have been working so hard on getting it right and you know what? this is better. Great zingy flavour, I followed except used jar crushed ginger instead of fresh. Topped with natural yoghurt as recommended. We all loved it. Thanks!

By: Mary

Mary — Fri, 16 Mar 2012 05:30:28 +0000

This dish is fabulous! I used a seeded jalapeno, chopped about 2 1/2″ ginger and used Greek yogurt for the topping. The cilantro lovers in the home (naturally) said it just “made” the dish, while the naysayers thought it was quite tasty without. We had no rice made- our “naan” was a seedy/heavy whole wheat bread sliced thinly! :) This recipe is quick, delicious and uses items we usually have in the home… and forgives reasonable substitutions!

By: Katherine

Katherine — Fri, 16 Mar 2012 02:04:19 +0000

ohmygoodness this was delicious! Even the hubs gave me a fist-bump in appreciation. Thank you!! Oh! The yogurt was absolutely fabulous on top!

By: Liz

Liz — Tue, 13 Mar 2012 01:48:06 +0000

I made this tonight for my family! It has the right amount of spice and was such a perfect accompaniment to the potatoes and cauliflower. With a few modifications such as using whole coriander seeds, it was a breeze to make and everyone loved it!

By: petunia

petunia — Tue, 28 Feb 2012 10:48:42 +0000

I have always hated beans BUT I found your website and just finished preparing and eating your red bean curry.
It is the BEST and FIRST time I have enjoyed eating red beans. A fabulous recipe!!!!