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

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Top Asked Questions

What is in this easy vegetarian curry?
This easy vegetarian curry is a healthy mixture of chickpeas, tomatoes, onion, and spices. Serve with plain parathas or over basmati rice. A 5 star review from home cook Nikita says: "I have this new found love of Indian food and I've been searching for simple recipes - this recipe was amazing".
How to make the perfect Curry?
Heat the oil in a medium saucepan. Add the onions and carrots and cook for about 5-8 minutes or until very soft. Add the ginger and cook for 30 seconds. Number 3: Add the vegetable broth and bay leaf to the pot, heat to a boil and cook for five minutes. Number 4: Add the curry roux to the pot, stirring continually to dissolve it into the liquid.
What vegetables do you use in your Malaysian curry?
The vegetables I use in this recipe are tofu (taufu) puffs, long beans, cabbage, carrot, and eggplant. The choice varies considerably from one recipe to another. What I use are the common vegetables among the Malaysian Chinese to cook the curry.
Is vegetable Japanese curry easy to make?
Vegetable Japanese curry, a delicious and nutritious meal that requires less than 30 minutes of cooking time. It’s super easy to make and a great way to enjoy new and delicious flavors when cooking more plant based meals. With 10 ingredients, this tasty and aromatic Vegetable Japanese Curry is an easy meal perfect for weeknights.

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