This is a recipe that depends strongly on the quality of the curry powder that you use. If your curry powder is fresh, full-flavored and has the right level of hotness for your taste, your dish will be tasty. If your curry powder is too wimpy for your taste, it will be bland. I made this with fresh garlic (multiple cloves to make it stronger) and loved it. The only thing I would change is that next time I would use fresh non-fat Greek yogurt in lieu of the coconut milk. It's not vegan, but the tangyness of the the yogurt would be a nice variant, and slightly lower in fat.

Just made this & it was a bit bland (granted, I replaced the frozen spinach with fresh spinach & bullion & used fresh garlic). So I added a squeeze of lemon & some hot curry afterward, which helped a lot.

Incredibly easy and tasty dish! I'm always looking for new ways to incorporate curry into our meals, and came across this recipe using the online search feature. I instinctively added a little less salt than called for, and a little extra coconut milk, and it was delicious. We will definitely be making this again!

I saved this recipe when I saw it in the VT magazine. Finally made it a few days ago. I have to say I was pretty disappointed. I followed the recipe - but maybe I should have made some of the adjustments mentioned above. I don't think I'll ever make it again - it didn't wow me at all.

I discovered that I had all the ingredients at hand during our Virginia "Snowmageddon", and the discovered how delicious this dish was on a difficult day. This will become one of our family standards. Kudos to the chef who developed the spicing proportions!

Soooo good! My husband and I make this all the time for a quick and easy dinner.

I agree about the salt! We ended up adding more coconut milk just to cut the salty taste. But, it is definetley a recipe I will make again!

Overall it was very good, but just a tad salty. I'd cut down on that to maybe 1/2 tsp

This was absolutely delicious. Instead of the curry powder and cumin, I used garam masala.

Great, easy version of aloo palak. I increased the coconut milk to 1 cup but otherwise followed the recipe. Yum!

I tried the recipe as is (cut the salt in half)- loved it.I also have experiemented by adding several heads of pureed roasted garlic to the mix. Also to Hilary - you can try using the yoghurt, but be sure to add a small amount of corn starch or maynonnaise. It helps to prevent the yoghurt from breaking. Yoghurt lacks the fat of cream so it tends to break when added to hot dishes.

Hey this is the same Hilary from the prior post. Well, I tried the dish with non-fat yogurt. It was disappointing, curdling too much. So much for my variation. Stick with the coconut milk! This is a fun, tasty shortcut version of an Indian classic. Remember to use fresh, tasty curry powder for best results! Another variation that I tried: adding some sliced jalapeno when I had other friends who liked spicy food over. It was yummy.