Vegetable Curry Kenya
Transport your taste buds to East Africa with this hearty and flavorful Vegetable Curry Kenya, a vibrant dish bursting with wholesome vegetables and aromatic spices. Perfectly simmered in a rich coconut milk and vegetable broth base, this Kenyan-inspired curry features tender potatoes, carrots, green beans, and juicy tomatoes, all seasoned with turmeric, cumin, coriander, and paprika for a warm and earthy flavor profile. With just 15 minutes of prep time, it's an easy, one-pot recipe that brings global flavor to your kitchen. Garnished with fresh cilantro, this curry pairs beautifully with chapati, steamed rice, or traditional ugali. Whether you're craving a nourishing vegetarian meal or exploring new culinary horizons, this Kenyan vegetable curry is sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons Cooking oil
- 1 large Onions, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 medium Potatoes, peeled and cubed
- 2 medium Carrots, sliced
- 1 cup Green beans, chopped
- 3 large Tomatoes, diced
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Heat the cooking oil in a large pot over medium heat.
Add the chopped onions and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the cubed potatoes, sliced carrots, and chopped green beans to the pot, stirring to combine with the onion mixture.
Stir in the turmeric, cumin, coriander, paprika, and salt, ensuring the vegetables are evenly coated with the spices.
Add the diced tomatoes to the pot and cook until they soften, about 5 minutes.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Cover and let the curry cook for 20 minutes, or until the potatoes and carrots are tender.
Taste and adjust seasoning, adding more salt if necessary.
Garnish with chopped fresh cilantro before serving.
Serve hot with chapati, steamed rice, or ugali to complete the meal.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1070 mg | 23% | |
*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.
