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Curried Vegetables
Curried Vegetables is a traditional East African recipe for a classic curry of vegetables and beans cooked in stock flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic East African version of: Curried Vegetables.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+marinating)
Serves:
4
Rating: 
Tags : CurryVegetable RecipesBean RecipesEast-africa Recipes
This fragrant
curry has a beautiful light green colour and the curry powder gives it just a hint of hotness. Like many East African curries it's quite thick and designed to be scooped up with a chapatti.
Ingredients:
3 large sweet potatoes, peeled
1 onion, sliced
4 tbsps butter or ghee
500ml stock
1 small courgette or squash (about 225g), sliced into rounds
100g green peas, fresh (or frozen)
20g cooked pea beans
1/2 cucumber, peeled and sliced
juice of 1/2 lemon
1 tbsp
curry powder
2 tbsp plain flour
Method:
Slice the peeled sweet potatoes lengthways 3 times to make long strips then slice these strips to make pieces about 12mm wide by 5cm long.
Melt half the butter in a wok or deep frying pan, add the potatoes and onions then fry over medium-high heat for about 15 minutes, or until the vegetables are tender. Add the stock, courgette, peas, beans, cucumber, lemon juice and curry powder and bring to a simmer. Cook over low heat for about 30 minutes, or until the vegetables are tender (top-up the liquid level with water if it becomes low).
While the vegetables are simmering melt the remaining butter in a small saucepan. Scatter the flour over the surface then stir to combine. Continue cooking, stirring constantly, until the mixture has browned (but be careful it does not burn). Add the cooked roux to the curry, stir thoroughly to combine then continue to simmer until the mixture thickens (about 5 minutes). Season well with salt and black pepper and serve with chapatis and/or rice.
