Deborah Horn

I liked it - but made a few changes1/2 c. white wine instead of red cooking wineFrozen spinach instead of fresh14 oz can petite diced tomatoes + 1 fresh tomato choppedAdded basil, oregano, salt, onion powderAlso cooked the pasta separately as several mentioned.I'll make this again, for sure.

Quite yummy! Will definitely make this again.Cut the recipe in half, used 3/4 lb gr beef and 1 onion.Didn't have cottage cheese, and I don't think I'll use it when I do have it. Prob'ly just used extra cheese, but who doesn't? =)

lots of garlic on the beef; used top sirloins, cut into strips only 1 lb beef, but rest of ingredient amounts as written except 1/2 an onion added peppers at last couple hours -- 4.5 to 5 hrs total

Loved it; will absolutely make this again. Should be good leftovers, too. (Used four butterfly thick chops, cooked in 7x11 dish.)

We love authentic Indian dishes & we really liked this one. I used 1 can of coconut milk instead of cream. As other reviewers mentioned the potato issue, I cooked the first part of the veggies in coconut milk and didn’t add the sauce til the very end. I sautéed the onions, garlic, & ginger ‘til tender, then removed them and cooked half the coconut milk whilst stirring it for about 5 min. Added back the onions, along with the carrots, potatoes, and jalapeño. Cooked for the ten minutes, added the rest of the milk, cooked another 3-5, then added the other peppers & peas. Cooked on low for about 7, then added the tomato. (I figure if it keeps beans from cooking in the crock pot....) Also subbed out some of the curry for cumin and garam masala. All in all, totally worth doing again.