Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. 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!
  2. 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.
  3. Thin the tomato paste with about 2/3 cup of water. Stir into the pot.
  4. 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.
  5. 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.
  6. The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
  7. You'll want to fish out the cloves and the cinnamon sticks before serving over rice or with flat bread like roti or naan.
Most Helpful

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!

Elmotoo July 12, 2011