Recipe by magpie diner
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.
Top Review by Elmotoo
this is indeed very tasty!!! not sure I'd call it low fuss...there's a lot of prep work involved! this easily serves 6. i used only 4 potatoes & used the whole head of cauliflower. everything came out cooked perfectly! the eggplant, being diced small, melted into the sauce. we really enjoyed the combination of veggies & seasonings. I used about 1/3 bunch of chopped kale. I'm not sure I'd recommend spinach unless it was stirred in just before serving. Made for Veggie swap 7/11. Thank you!
- 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)
Directions See How It's Made
- 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.