East African Curry
Embark on a flavorful journey with this East African Curry, a vibrant and aromatic dish that brings together a medley of wholesome vegetables in a rich, spiced coconut-tomato sauce. Perfectly balanced with warm spices like coriander, cumin, turmeric, and paprika, this curry is both comforting and complex, with the option to add a kick of heat using cayenne pepper. Tender potatoes, carrots, green beans, and wilted spinach simmer to perfection in a creamy coconut milk base, creating a dish that's hearty yet light. Garnished with fresh cilantro and served with a squeeze of lemon, this curry pairs beautifully with fluffy rice, naan, or chapati, making it an ideal choice for a cozy weeknight dinner or a special gathering. Packed with bold flavors and nourishing ingredients, this one-pot recipe is both easy to prepare and irresistibly delicious.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned or fresh)
- 400 milliliters coconut milk
- 1 cup vegetable stock
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup green beans, trimmed and cut into pieces
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 wedges lemon wedges (for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 5–7 minutes until soft and lightly golden.
Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, paprika, and cayenne pepper (if using). Stir constantly for 30 seconds to toast the spices.
Mix in the tomato paste and cook for 1 minute, then add the diced tomatoes and stir well.
Pour in the coconut milk and vegetable stock. Stir until the mixture is smooth and well combined.
Add the diced potatoes and sliced carrots. Bring the curry to a gentle simmer and cook for 15 minutes, stirring occasionally.
Add the green beans and continue simmering for another 10 minutes, or until all the vegetables are tender.
Stir in the baby spinach and let it wilt, about 1–2 minutes.
Season the curry with salt and black pepper, adjusting to taste.
Turn off the heat and garnish the curry with freshly chopped cilantro.
Serve hot with lemon wedges on the side, along with chapati, naan, or steamed rice.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 74.0 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4690 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
