Vegetarian Kenyan Curry

Recipe by magpie diner
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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