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    You are in: Home / Recipes / Vegetarian Kenyan Curry Recipe
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    Vegetarian Kenyan Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    magpie diner's Note:

    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,

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    Units: US | Metric


    1. 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. 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. 3
      Thin the tomato paste with about 2/3 cup of water. Stir into the pot.
    4. 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. 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. 6
      The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
    7. 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.

    Ratings & Reviews:

    • on July 12, 2011


      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!

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    Nutritional Facts for Vegetarian Kenyan Curry

    Serving Size: 1 (949 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 594.2
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 934.9 mg
    Total Carbohydrate 116.1 g
    Dietary Fiber 25.3 g
    Sugars 19.8 g
    Protein 20.3 g

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