Vegetarian Bean Curry Review

  • Review By
  • seren's rating
  • Reviewed on May 2nd 2010

Great recipe. I had to make some adjustments based on what I had on hand (did not use additional cumin, used "hot" curry, 1 14 oz can of roasted diced tomatoes and 1 14 oz can tomato sauce in place of crushed tomatoes) and also added mushrooms with the onions and garlic, as well as a little veg stock/water to get to the consistency I wanted (and due to extended cook time). Served with chopped cilantro and a dollop of plain yogurt (didn't have sour cream). I also let it simmer longer than 1 hour and let sit for a couple of hours before serving. The taste became more mellow and sweeter over time. It was excellent and everyone loved it. I didn't have a problem with the lentils being undercooked because I let it simmer longer. I think the additional time improved the flavor. I definitely will make again. I might try different tomatoes or beans next time. Thanks for the recipe!