Vegetable Curry Kenya Recipes

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.

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.

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.

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).

Steps:

• In a deep medium-sized frying pan, saute onions and ground beef in oil until meat is browned. Skim fat.
• Add curry powder, garlic, ginger and tomatoes. Fry briefly, then add tomato paste, cinnamon and cilantro.
• Stir and add water and salt to taste.
• Simmer 20 minutes over medium heat to blend flavors. Serve over rice, spaghetti or with chapatis.

Steps:

• Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
• Add the chicken, turn to coat in marinade.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to very hot (220C/425F).
• Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
• Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
• Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
• Simmer, covered, for 10 minutes.
• Stir in cream and honey, simmer, uncovered, for one minute.
• Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
• Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.