Vegetarian Kenyan Curry

"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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Ready In:
1hr 30mins




  • 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.

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  1. 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!


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