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Vegetable Curry
Vegetable Curry is a traditional Kenyan recipe for a classic curry of mixed vegetables, greens and pulses in a tomato-based stock flavoured with hot chillies and a range of curry spices. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Vegetable Curry.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesBean RecipesKenya Recipes
This is a rather interesting vegetarian tomato and mixed vegetable curry (many Kenyan curries are based on coconut milk).
Ingredients:
2 large onions, finely chopped
2 tbsp oil
1 tsp
cumin seeds
1 tsp black
mustard seeds
8 medium potatoes, quartered
2 tsp freshly-grated
ginger
1 large garlic clove, minced
1 tbsp
ground cumin
1 tbsp crushed
coriander seeds
2 hot
chilli peppers
1/2 tsp
turmeric
1 tsp salt
4 whole
cinnamon sticks
6
cloves
120g tomato paste
450g green beans, trimmed
1/2 small cauliflower, cut into florets
1 medium aubergine (eggplant), cubed
225g fresh green peas (or frozen)
1 large bunch of fresh greens (kale, collard greens, sweet potato greens, kale etc), shredded
150g cooked chickpeas
Method:
Brown the onions in a large pan or wok along with the cumin seeds and mustard seeds. Add the potato pieces and stir so that each one is coated in the spices. Add the remaining spices and continue stir-frying for several minutes, until they release their spicy aroma.
Combine the tomato paste with 150ml water and stir this into the pot. Add the vegetables one at a time and stir-in to combine before adding the next. If the pot you have used is not oven-proof transfer to another dish then cover with a lid (or foil), place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook for about 45 minutes. Check the dish half-way through to make sure there is enough liquid.
You are aiming for a thick sauce that will sit well on top of a bed of rice when you come to serve. Accompany with a naan bread.
