1 hr 30 mins
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, www.cheap-kenya-vacation-tips.com.
My Private Note
Units: US | Metric
- 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)
- 1Pre-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!
- 2Add the potato pieces, and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.
- 3Thin the tomato paste with about 2/3 cup of water. Stir into the pot.
- 4Add 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.
- 5If 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.
- 6The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
- 7You'll want to fish out the cloves and the cinnamon sticks before serving over rice or with flat bread like roti or naan.
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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