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    You are in: Home / Low-cholesterol / Kenyan Vegetable Curry Recipe
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    Kenyan Vegetable Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    superblondieno2's Note:

    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!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Presentation: Serve over steamed rice or with Indian bread (such as naan).

    Browse Our Top Chickpeas/Garbanzos Recipes

    Ratings & Reviews:

    • on December 09, 2009

      45

      I made this recipe almost exactly as written. I did leave out the oil (cooking no fat) and only used a spray of olive oil. This may have affected the final taste. I was expecting an in-your-face, grab for the water, spicy curry and was surprised. At first I thought this very bland, then I decided that the flavour was subtle. I liked it. The potatoes were on the edge of underdone, I would cut them smaller, say into bite-size cubes. The portions are generous and filling for a main course. We really didn't need the rice I made as a side. I think I would also allow more than 20 minutes for prep, but maybe I'm just a bit slower than superblondieno2. I would make this again, and might even take it to a potluck. (I *won't* say anything about the assumptions of the newspaper writer. Maintain control, woman!)

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    Nutritional Facts for Kenyan Vegetable Curry

    Serving Size: 1 (678 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 470.7
     
    Calories from Fat 62
    13%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 1065.4 mg
    44%
    Total Carbohydrate 92.1 g
    30%
    Dietary Fiber 19.7 g
    79%
    Sugars 13.5 g
    54%
    Protein 16.7 g
    33%

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