I made this curry last night, and it was great! It calls for S&B Oriental Curry Powder. I couldn't find it local, so bought it on Amazon. It's very good - if you don't have it available, you could use any 'sweet' curry spice. (S&B has allspice, cinnamon, etc in it)
I'd say the heat level is a 'medium'. If you want milder curry, start with 1 1/2 TBSP of curry powder and add in 1/2 TBSP increments until you get the desired heat. Don't go too low, the curry powder also has the flavor!
It's thin like a soup - next time I'm going to add a sweet potato puree or maybe some pumpkin, to thicken it up a little. We had it over rice.