Difference between revisions of "Kenyan Vegetable Curry"
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* 1 bunch of fresh leafy greens ([[kale]], [[spinach]], [[collards]], etc.), or 1 small package of frozen greens | * 1 bunch of fresh leafy greens ([[kale]], [[spinach]], [[collards]], etc.), or 1 small package of frozen greens | ||
* 1/2 cup dry [[Chickpeas]], cooked (optional) | * 1/2 cup dry [[Chickpeas]], cooked (optional) | ||
| − | == | + | == Procedures == |
Pre-heat oven to 350 degrees. In a large, heavy skillet or pot, brown the [[onion]]s in moderately hot [[oil]] along with the [[cumin]] seeds and [[mustard seed]]s. | Pre-heat oven to 350 degrees. In a large, heavy skillet or pot, brown the [[onion]]s in moderately hot [[oil]] along with the [[cumin]] seeds and [[mustard seed]]s. | ||
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. | 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. | ||
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Serve over [[rice]] or with Indian bread. | Serve over [[rice]] or with Indian bread. | ||
| − | [[Category:Cauliflower Recipes]] | + | ==References== |
| − | [[Category:Chickpea Recipes]] | + | <references/> |
| − | [[Category:Chile leaf Recipes]] | + | [[Category:Cauliflower Recipes]] |
| − | [[Category:Clove Recipes]] | + | [[Category:Chickpea Recipes]] |
| − | [[Category:Collard greens Recipes]] | + | [[Category:Chile leaf Recipes]] |
| − | [[Category:Curry Recipes]] | + | [[Category:Clove Recipes]] |
| − | [[Category:Eggplant Recipes]] | + | [[Category:Collard greens Recipes]] |
| − | [[Category:Pea Recipes]] | + | [[Category:Curry Recipes]] |
| + | [[Category:Eggplant Recipes]] | ||
| + | [[Category:Pea Recipes]] | ||
[[Category:Green bean Recipes]] | [[Category:Green bean Recipes]] | ||
Latest revision as of 13:56, 15 July 2012
Description
Ingredients
- 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 chile 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)
Procedures
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.
