Best Vegetable Curry Kenya Recipes

Vegetarian Kenyan Curry image

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.

Kenyan Vegetable Curry image

Provided by superblondieno2

Categories Beans

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

2 large onions, finely chopped
2 tablespoons oil
1 teaspoon cumin seed
1 teaspoon mustard seeds, preferably black
8 medium potatoes, quartered (scrubbed or peeled)
1 1/2 teaspoons fresh ginger, minced
1 large garlic clove, minced and crushed
1 tablespoon ground cumin
1 tablespoon whole coriander seed, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 ounces tomato paste
1/2 lb green beans, trimmed
1/2 small cauliflower, broken into florets
1 medium eggplant, cubed
1/2 lb fresh green peas, shelled
1 bunch spinach (or other leafy green, frozen or fresh)
1 1/2 cups chickpeas (cooked or canned, rinsed and drained)
1/2 teaspoon salt, to taste (or more)

Steps:

Preliminaries: Heat oven to 350 degrees. Have available one 8-quart, heavy, ovenproof skillet or Dutch oven with a lid (or have aluminum foil available). If you cut recipe in half, a 6-quart pot will do.
For the initial saute: In the skillet or Dutch oven, brown the onions in moderately hot oil along with the cumin and mustard seeds. Add the potato pieces (peeling is optional), and stir to coat each piece with the spices. Add the remaining spices and garlic and continue to stir for several minutes.
Add the liquids: Thin the tomato paste with about ⅔ cup of water, then stir into the pot. Lower heat to medium. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked chickpeas last.
Bake the mixture: Cover with a lid or seal with foil and bake in preheated oven for about 45 minutes, checking after the first 20 minutes. The consistency should be rather thick, but add water if necessary to prevent burning. Stir occasionally to prevent sticking.
Presentation: Serve over steamed rice or with Indian bread (such as naan).

Nutrition Facts : Calories 470.7, Fat 6.9, SaturatedFat 0.9, Sodium 1065.4, Carbohydrate 92.2, Fiber 19.8, Sugar 13.5, Protein 16.7

Vegetable Curry (Kenya) image

Provided by Engrossed

Categories Curries

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 21

2 large onions, finely chopped
2 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon mustard seeds (the black kind, if possible)
8 medium potatoes, quartered
1 1/2 teaspoons fresh ginger, crushed
1 large garlic clove, minced and crushed
1 tablespoon ground cumin
1 tablespoon whole coriander seed, crushed
2 chili peppers (I will used a lesser amount of crushed red pepper flakes.) or 1 teaspoon cayenne pepper (I will used a lesser amount of crushed red pepper flakes.)
1/2 teaspoon turmeric
1 teaspoon salt
4 cinnamon sticks
6 cloves
4 ounces tomato paste
1/2 lb fresh green beans, trimmed
1/2 small cauliflower, broken into pieces
1 medium eggplant, cut into chunks
8 ounces green peas (fresh or frozen)
8 ounces leafy greens, chopped (small bunch, fresh or frozen, kale, spinach, collards, swiss chard, etc.)
1 (15 ounce) can chickpeas, drained (garbanzo beans)

Steps:

Preheat oven to 350°F.
In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds.
Add the potato pieces and stir to coat each piece with spices.
Add remaining spices and continue to stir for several minutes.
Thin the tomato paste with 2/3 cup of water and stir into the pot.
Add vegetables, one at a time, cooking for a minute or so between each addition, add chickpeas last.
If your pot isn't oven proof transfer mixture to one that is and cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes.
The consistency of this curry should be thick, rather than watery, but add more liquid if needed to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot.
Serve over rice or with Indian bread.