Best 3 Vegetarian Kenyan Curry Recipes
In the realm of culinary delights, there exists a vibrant tapestry of flavors, textures, and aromas that can transport the taste buds to a culinary paradise. Among these culinary treasures, vegetarian Kenyan curry stands out as a symphony of spices, fresh produce, and soulful traditions. This introduction to vegetarian Kenyan curry will take you on a culinary journey through the vibrant streets of Kenya, where the air is filled with the intoxicating scent of spices and the warmth of welcoming smiles. We'll delve into the history, flavors, and cultural significance of this remarkable dish, unveiling the secrets behind its captivating taste and exploring the diverse culinary experiences it offers.
Check out the recipes below so you can choose the best recipe for yourself!
KENYAN VEGETABLE CURRY
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
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
VEGETARIAN KENYAN CURRY
Posting for ZWT7, although I haven't tried this yet I think it looks fantastic. I also love that it goes into the oven for 40 minutes, it's pretty low fuss. Came across it on a Kenya travel website, www.cheap-kenya-vacation-tips.com.
Provided by magpie diner
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- 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!
- 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.
- 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.
- 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.
- The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
- You'll want to fish out the cloves and the cinnamon sticks before serving over rice or with flat bread like roti or naan.
VEGETARIAN BEAN CURRY
This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
Provided by Michelle
Categories Main Dish Recipes Curries Vegetarian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g
Tips:
- For a richer flavor, marinate the tofu or vegetables in the curry paste for at least 30 minutes before cooking. - If you like your curry spicier, add more chili peppers or cayenne pepper to the paste. - To make the curry more creamy, add a can of coconut milk or yogurt. - Serve the curry with rice, naan bread, or roti. - Garnish the curry with fresh cilantro, mint, or lime wedges.Conclusion:
This vegetarian Kenyan curry is a delicious and healthy meal that is easy to make. It is a great way to enjoy the flavors of Kenya without having to eat meat. The curry is also a good source of protein, vitamins, and minerals. So next time you are looking for a tasty and nutritious meal, give this vegetarian Kenyan curry a try.
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