Learn How To Make Kenyan Vegetable Curry Recipe

Eating low fat recipes should not mean depriving yourself. It is possible to enjoy delicious food without sacrificing flavor. You can lower the fat in existing recipes by switching regular cheese for low fat cheese or whole milk for skim milk, or you can follow low fat recipes.

This applies to appetizers as well as entrees and if you are hosting a party or buffet you can make low fat appetizers without anybody guessing, because they will taste so good! Here are some good ideas for healthy and easy Kenya Vegetable Curry recipe:

The Kenya region is blessed with a sunny climate that produces excellent vegetables and fruit the whole year through. Whether you like to eat your vegetables as a side dish, or as a main course, here you'll find a vegetable recipe for you.

Long Time ago creativity has made wonders with vegetable recipes based on succulent eggplants, cucumbers, cauliflower, pears, zuchini, tomatoes, sweet onions, peppers, pumpkin flowers, fava beans, sweet potatoes, olives, wild mushrooms... the list is endless.

Learn how to make Kenyan Vegetable Curry Recipe. There are many vegetable recipes in Kenya but nothing beats this recipe. In this site we will guide you if you want to learn how to make it.


INGREDIENTS TO MAKE VEGETABLE CURRY

2 large onions, finely chopped

2 tblsp. oil

1 tsp. cumin seeds

1 tsp. mustard seeds (the black kind, if possible)

8 medium potatoes, quartered

1 and 1/2 tsp. fresh ginger, crushed

1 large garlic clove, minced and crushed

1 tblsp. ground cumin

1 tblsp. whole coriander, crushed

2 chili peppers or 1 tsp. cayenne pepper

1/2 tsp. turmeric

1 tsp. salt

4 cinnamon sticks

6 cloves

4 oz. tomato paste


1/2 lb. green beans

1/2 of a small Cauliflower

1 medium Eggplant

1/2 lb. fresh green peas, shelled, or 1 small package of frozen green peas

1. bunch of fresh leafy greens (kale, spinach, collards, etc.), or 1 small
package of frozen greens

1/2 cup dry Chickpeas, cooked (optional)


DIRECTIONS TO MAKE VEGETABLE CURRY


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. Add the Potato pieces (peeling is optional), 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 cooked Chickpeas last.

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. Serve over rice or with Indian bread.


Kenyan vegetarian Curry recipe is often simplicity itself: It focuses on bringing out the purest natural flavors of the ingredient itself without a lot of handling. That's why if you prepare it with second-rate produce you can be disappointed. Use natural fresh fruit and vegetables and you'll be happily surprised.

Source: articlesnatch

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