We liked this a lot. The only change I made was that I whipped the potatoes in my mixer first. If they were whole my kids wouldn't have eaten them.

This recipe turned out delicious! I kept the seasonings pretty close to what the recipe called for, being inexperienced in flavor combinations such as this one. I did have to make some changes though: omitting coconut powder altogether (didnt have any), using brown sugar for the molasses (can't even taste it in there) and using canola oil to saute the onion (didn't have coconut oil either). The lentils needed more liquid during cooking, so I added an extra can of coconut milk slowly, as needed while cooking. Oh and I've never used quinoa & couldnt find that either, so I served it over couscous. It turned out to be an excellent vegan dish! To the reviewer who said this turned out flavorless: you must be doing something wrong, because it would be hard for it to be more full of flavor. Yum yum! P.S. The coconut & curry combo reminded me of the "Bang-Bang chicken & shrimp" dish from the Cheesecake Factory... I sort of like this one better because it's not as spicy and I think the flavors come together better!

I was a little squeamish about the nearly-raw eggs, but I decided to make this for my very-traditional hubby, and he's now finishing his second serving. The sauce wasn't as rich or creamy as I thought it should be, and the flavor wasn't my favorite; but I will give it another try & follow the recipe more carefully, with one exception--next time I will add much more FRESH Parmesan cheese.