Kenyan Vegetable Curry
Embark on a vibrant culinary journey with this Kenyan Vegetable Curry, a hearty and flavor-packed dish that brings together the best of East African cuisine. Bursting with colorful vegetables like potatoes, carrots, green beans, and zucchini, this plant-based curry is simmered in a luscious blend of coconut milk, tomatoes, and aromatic spices including curry powder, turmeric, and cinnamon. The addition of fresh ginger and garlic infuses the dish with layers of warmth and depth, while baby spinach adds a pop of freshness just before serving. Perfectly balanced with a touch of heat and creaminess, this one-pot delight is not only wholesome but also incredibly versatile—pair it with steamed rice, fluffy chapati, or your favorite flatbread for a satisfying meal. Ready in under an hour, this vegan-friendly Kenyan Vegetable Curry is an easy and delicious way to spice up your weeknight dinners!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 2 medium tomatoes, diced
- 1 cup coconut milk
- 2 medium potatoes, peeled and diced
- 2 medium carrots, sliced into rounds
- 1 cup green beans, trimmed and chopped
- 1 medium zucchini, chopped
- 2 cups baby spinach leaves
- 1 cup vegetable broth or water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onion and sauté for 3-5 minutes until translucent and softened.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground turmeric, and ground cinnamon. Stir constantly for 30 seconds to toast the spices.
Mix in the diced tomatoes and cook for 4-5 minutes until they soften and create a thick paste.
Pour in the coconut milk and vegetable broth (or water) and bring the mixture to a gentle simmer.
Add the diced potatoes, sliced carrots, and green beans to the pot. Stir, cover, and cook for 15 minutes, stirring occasionally.
Add the chopped zucchini and cook for another 10 minutes until all the vegetables are tender.
Stir in the baby spinach leaves and allow them to wilt for 1-2 minutes.
Season the curry with salt and black pepper, adjusting to taste.
Remove from heat and garnish with chopped cilantro if desired.
Serve hot with rice, chapati, or flatbread.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1050 mg | 22% | |
*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.
