Vegetarian Kenyan Curry

Name: Vegetarian Kenyan Curry
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Swahili Coast & Zanzibar
Ingredients: 2 onions; 2 tbsp peanut oil; 1 tsp whole cumin seed; 1 tsp black mustard seeds; 8 medium potatoes; 1.5 tsp fresh ginger; 2 garlic cloves; 1 tbsp ground cumin; 2 tsp ground coriander; 2 chili peppers; 1 tsp turmeric; 1 tsp sea salt; 4 whole cinnamon sticks; 6 whole cloves; 4 oz tomato paste; 0.5 lb green beans; 0.5 small cauliflower; 1 medium eggplant; 0.5 lb fresh green peas; 1 bunch fresh spinach; 0.5 cup cooked chickpeas

Aubergine, chickpeas and potatoes baked in the oven and spiced with cumin and mustard seeds for a Swahili curry.

1 hr 30 min · Serves 4 · Takes some skill

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: hard

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. 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.
4
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.
5
The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
6
You'll want to fish out the cloves and the cinnamon sticks before serving over rice or with flat bread like roti or naan.