Vegetarian Kenyan Curry Recipe

Name: Vegetarian Kenyan Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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!
2
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.
3
Thin the tomato paste with about 2/3 cup of water. Stir into the pot.
4
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.
5
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.
6
The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
7
You'll want to fish out the cloves and the cinnamon sticks before serving over rice or with flat bread like roti or naan.

670

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 onions, finely chopped, 2 tablespoons peanut oil (any neutral oil), 1 teaspoon whole cumin seed, 1 teaspoon black mustard seeds, and more.

Yes, Vegetarian Kenyan Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Kenyan Curry

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