Vegetable Curry Kenya Recipes

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VEGETABLE CURRY



Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

  • Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  • Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

VEGETABLE CURRY (KENYA)



Vegetable Curry (Kenya) image

Make and share this Vegetable Curry (Kenya) recipe from Food.com.

Provided by Engrossed

Categories     Curries

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 21

2 large onions, finely chopped
2 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon mustard seeds (the black kind, if possible)
8 medium potatoes, quartered
1 1/2 teaspoons fresh ginger, crushed
1 large garlic clove, minced and crushed
1 tablespoon ground cumin
1 tablespoon whole coriander seed, crushed
2 chili peppers (I will used a lesser amount of crushed red pepper flakes.) or 1 teaspoon cayenne pepper (I will used a lesser amount of crushed red pepper flakes.)
1/2 teaspoon turmeric
1 teaspoon salt
4 cinnamon sticks
6 cloves
4 ounces tomato paste
1/2 lb fresh green beans, trimmed
1/2 small cauliflower, broken into pieces
1 medium eggplant, cut into chunks
8 ounces green peas (fresh or frozen)
8 ounces leafy greens, chopped (small bunch, fresh or frozen, kale, spinach, collards, swiss chard, etc.)
1 (15 ounce) can chickpeas, drained (garbanzo beans)

Steps:

  • Preheat oven to 350°F.
  • In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds.
  • Add the potato pieces and stir to coat each piece with spices.
  • Add remaining spices and continue to stir for several minutes.
  • Thin the tomato paste with 2/3 cup of water and stir into the pot.
  • Add vegetables, one at a time, cooking for a minute or so between each addition, add chickpeas last.
  • If your pot isn't oven proof transfer mixture to one that is and cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes.
  • The consistency of this curry should be thick, rather than watery, but add more liquid if needed to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot.
  • Serve over rice or with Indian bread.

KENYAN VEGETABLE CURRY



Kenyan Vegetable Curry image

I found this in the newspaper under recipes for a presidential inauguration party. The caption was "A vibrant Kenyan Vegetable Curry could please a president with African roots, as well as anyone who likes the way each vegetable keeps its distinct flavor when baked instead of boiled." I don't have a dutch oven, so I just did the first part in a large skillet then transferred the food into a casserole dish. I love being a vegetarian!!!

Provided by superblondieno2

Categories     Beans

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

2 large onions, finely chopped
2 tablespoons oil
1 teaspoon cumin seed
1 teaspoon mustard seeds, preferably black
8 medium potatoes, quartered (scrubbed or peeled)
1 1/2 teaspoons fresh ginger, minced
1 large garlic clove, minced and crushed
1 tablespoon ground cumin
1 tablespoon whole coriander seed, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 ounces tomato paste
1/2 lb green beans, trimmed
1/2 small cauliflower, broken into florets
1 medium eggplant, cubed
1/2 lb fresh green peas, shelled
1 bunch spinach (or other leafy green, frozen or fresh)
1 1/2 cups chickpeas (cooked or canned, rinsed and drained)
1/2 teaspoon salt, to taste (or more)

Steps:

  • Preliminaries: Heat oven to 350 degrees. Have available one 8-quart, heavy, ovenproof skillet or Dutch oven with a lid (or have aluminum foil available). If you cut recipe in half, a 6-quart pot will do.
  • For the initial saute: In the skillet or Dutch oven, brown the onions in moderately hot oil along with the cumin and mustard seeds. Add the potato pieces (peeling is optional), and stir to coat each piece with the spices. Add the remaining spices and garlic and continue to stir for several minutes.
  • Add the liquids: Thin the tomato paste with about ⅔ cup of water, then stir into the pot. Lower heat to medium. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked chickpeas last.
  • Bake the mixture: Cover with a lid or seal with foil and bake in preheated oven for about 45 minutes, checking after the first 20 minutes. The consistency should be rather thick, but add water if necessary to prevent burning. Stir occasionally to prevent sticking.
  • Presentation: Serve over steamed rice or with Indian bread (such as naan).

Nutrition Facts : Calories 470.7, Fat 6.9, SaturatedFat 0.9, Sodium 1065.4, Carbohydrate 92.2, Fiber 19.8, Sugar 13.5, Protein 16.7

ROASTED VEGETABLE CURRY



Roasted Vegetable Curry image

Make and share this Roasted Vegetable Curry recipe from Food.com.

Provided by Andtototoo

Categories     Indian

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 large cauliflower
2 -3 potatoes
5 tablespoons oil
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1/2 teaspoon garam masala
1/2 teaspoon ground fennel (optional)

Steps:

  • Break the cauliflower into bite-size florets and put into a large mixing bowl.
  • Peel and dice the potatoes. Add to the mixing bowl.
  • Add the oil, salt and turmeric to the mixing bowl and stir until everything is well mixed and the turmeric is evenly distributed.
  • Spread the vegetables and oil mixture onto a large baking/cookie sheet with sides. All of the vegetables should be touching the surface of the baking sheet. If the baking sheet is too crowded, the vegetables may not brown. A large jelly roll pan would also work well.
  • Bake in a preheated 425 degree oven for 25 minutes.
  • After 25 minutes, flip the vegetables over with a spatula and cook at least 20 more minutes, or until the vegetables are starting to brown.
  • While the vegetables are roasting, making up an Indian spice mixture. In a small bowl put the ground coriander, ground cumin, cayenne (reduce amount if you don't want it to be hot), garam masala and the ground fennel (optional). Stir to blend.
  • When the vegetables have gotten some browning and have about 10 minutes left of cooking time, remove the baking sheet from the oven. Flip over the vegetables again with the spatula. Test one vegetable to make sure that there is enough salt. Then, sprinkle the Indian spice mixture onto the roasted vegetables.
  • Return the baking sheet to the oven one more time and cook about 10 more minutes.
  • Variations: Add some baby carrots to the mixture. Frozen petite peas can also be added, but stir the peas in after the curry is done. The heat from the roasted vegetables will defrost the peas.

Nutrition Facts : Calories 264.2, Fat 17.7, SaturatedFat 2.3, Sodium 620.5, Carbohydrate 24.7, Fiber 4.9, Sugar 2.9, Protein 4.4

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