Excellent quick and nutritious curry with vegetables, kidney beans and chick peas. Serve with naan bread or chapati.
Spices should be fried in the pan before adding tomatoes & water. This releases the flavours. Doing so made a nice curry, similar to a makhani curry (traditionally mild) but lighter. - 22 Mar 2011
Altered ingredient amounts. After reading the other tweaks I strengthened the flavour by use 3 tsp of tumeric, 1 tsp chilli powder, 3 tsp cumin powder and 3 tsp of corriander powder. It was a sensational curry with lots of flavour and reasonably hot. Will do this again as a regular vegetarian dish. - 26 Feb 2010
Altered ingredient amounts. I'm only giving this one three stars because it was okay (we ate it) but I won't be making it again. It was very bland with the just the amounts of spices indicated. I added lots more chilli powder and some curry powder too. Also you need to serve this with rice or couscous and the recipe doesn't suggest it. - 29 Sep 2008