VEGETARIAN KENYAN CURRY

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Vegetarian Kenyan Curry image

Posting for ZWT7, although I haven't tried this yet I think it looks fantastic. I also love that it goes into the oven for 40 minutes, it's pretty low fuss. Came across it on a Kenya travel website, www.cheap-kenya-vacation-tips.com.

Provided by magpie diner

Categories     Curries

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 21

2 onions, finely chopped
2 tablespoons peanut oil (any neutral oil)
1 teaspoon whole cumin seed
1 teaspoon black mustard seeds
8 medium potatoes, quartered (ideally a waxy potato like yukon golds, peeling is optional)
1 1/2 teaspoons fresh ginger, minced (or finely grated)
2 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons ground coriander (you can crush whole ones, I just don't like the woody pieces)
2 chili peppers (or 1 tsp cayenne pepper)
1 teaspoon turmeric
1 teaspoon sea salt
4 whole cinnamon sticks (2-3-inch pieces)
6 whole cloves
4 ounces tomato paste
1/2 lb green beans, trimmed and cut into 2-inch pieces
1/2 small cauliflower, cut into florets
1 medium eggplant, diced (peeling optional)
1/2 lb fresh green peas, shelled (or use frozen green peas, about 1 cup)
1 bunch fresh spinach, torn (use any leafy green like kale or collards, etc.)
1/2 cup cooked chickpeas (optional)

Steps:

  • Pre-heat oven to 350 degrees. In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds. Watch out for popping mustard seeds!
  • Add the potato pieces, and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.
  • Thin the tomato paste with about 2/3 cup of water. Stir into the pot.
  • Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the chickpeas last. You may opt to put the leafy greens in now or just before serving.
  • If your pot is not oven proof, transfer mixture to one that is. Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.
  • The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
  • You'll want to fish out the cloves and the cinnamon sticks before serving over rice or with flat bread like roti or naan.

*** Explore more Vegetarian Kenyan Curry Recipes »

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