Best 3 Vegetable Curry Kenya Recipes

In the realm of culinary delights, Kenyan vegetable curry stands as a symphony of flavors and textures, inviting food enthusiasts on a tantalizing journey. This vibrant dish, often referred to as mboga ya kienyeji or mboga ya mboga, captures the essence of Kenya's rich culinary heritage, blending fresh, locally sourced vegetables with a melange of fragrant spices and aromatic herbs. From the crispness of bell peppers and the sweetness of carrots to the earthy notes of spinach and the tangy bite of tomatoes, each ingredient contributes its unique charm to this culinary masterpiece. Whether you prefer a mild or spicy rendition, Kenyan vegetable curry offers a versatile canvas for personal taste preferences, making it a beloved dish across the country and beyond. This article presents a collection of carefully curated recipes, each offering a unique interpretation of this beloved Kenyan delicacy. From the traditional slow-cooked version to innovative vegan and gluten-free variations, these recipes cater to diverse dietary preferences while showcasing the versatility of this culinary gem. So, embark on this culinary adventure, discover the vibrant flavors of Kenya, and savor the delectable delights of vegetable curry in all its glory.

Let's cook with our recipes!

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

Ingredients

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.

VEGETARIAN KENYAN CURRY

Vegetarian Kenyan Curry image

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

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)

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.

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

Ingredients

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

Tips:

Mise en place: Gather and prep all ingredients before starting to cook to ensure a smooth cooking process.
Fresh vegetables: Use fresh, crisp vegetables for the best flavor and texture in your curry.
Variety of vegetables: Don't be afraid to experiment with different types of vegetables in your curry. The more variety, the more flavorful the dish will be.
Coconut milk: Use full-fat coconut milk for a rich, creamy sauce. If you prefer a lighter sauce, you can use a lower-fat coconut milk or even coconut cream.
Spices: The spices used in this recipe are essential for creating the authentic Kenyan flavor. Adjust the amount of spices to your taste preferences.
Simmer gently: Simmer the curry over low heat for at least 30 minutes to allow the flavors to develop and deepen.
Serve with rice or flatbread: Vegetable curry is traditionally served with rice or flatbread. You can also serve it with your favorite side dishes.

Conclusion:

This Kenyan vegetable curry is a delicious and healthy dish that is perfect for a weeknight meal. It is packed with fresh vegetables, creamy coconut milk, and flavorful spices. Serve it with rice or flatbread for a complete and satisfying meal. This curry is also a great way to use up leftover vegetables, so feel free to experiment with different combinations. Whether you are a vegetarian or simply looking for a healthy and flavorful meal, this Kenyan vegetable curry is sure to please.