Best 2 Vegetarian Kenyan Curry Recipes

Embark on a culinary journey to the heart of Kenya and discover the vibrant flavors of Vegetarian Kenyan Curry, a delectable dish brimming with an array of fresh vegetables, aromatic spices, and creamy coconut milk. This delightful curry is a symphony of textures and tastes that will tantalize your taste buds and transport you to the vibrant streets of Nairobi.

Our collection of recipes offers a diverse range of vegetarian Kenyan curry options, catering to various dietary preferences and culinary expertise. Whether you are a seasoned cook or just starting your culinary adventure, we have recipes that will guide you through the process of creating this flavorful dish. From the classic Coconut Vegetable Curry, bursting with the richness of coconut milk and a medley of colorful vegetables, to the hearty Lentil and Spinach Curry, packed with protein and earthy flavors, our recipes will inspire you to explore the depths of Kenyan cuisine.

For those seeking a vegan option, the Vegan Coconut Curry is a delightful choice, showcasing the versatility of plant-based ingredients. The combination of creamy coconut milk, tender vegetables, and fragrant spices creates a harmonious and satisfying dish that is sure to impress. If you prefer a spicier curry, the Spicy Vegetable Curry is a fiery delight that will ignite your taste buds. The careful balance of spices, including chili peppers and cumin, creates a tantalizing heat that is both flavorful and addictive.

Each recipe provides detailed instructions, ensuring that even novice cooks can create this Kenyan delicacy with confidence. Step-by-step guides and helpful tips will lead you through the process of preparing the aromatic spice blend, simmering the vegetables in a rich coconut broth, and infusing the curry with the vibrant flavors of Kenya.

Prepare to be captivated by the vibrant colors, enticing aromas, and delectable flavors of Vegetarian Kenyan Curry. With our diverse collection of recipes, you can explore the culinary treasures of Kenya and create a delicious and satisfying meal that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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.

Tips:

Use a variety of vegetables to add flavor and texture to your curry. Some good options include potatoes, carrots, peas, and bell peppers.
Don't be afraid to experiment with different spices. Common Kenyan curry spices include cumin, coriander, turmeric, and chili powder.
If you want a creamy curry, add some coconut milk or yogurt.
Serve your curry with rice, chapati, or naan.

Conclusion:

Kenyan vegetarian curry is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new vegetarian recipe, give this Kenyan curry a try. You won't be disappointed!

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