Vegetarian Kenyan Curry
Embark on a culinary journey to East Africa with this hearty and flavor-packed Vegetarian Kenyan Curry. Bursting with vibrant spices like curry powder, turmeric, and cumin, this aromatic dish showcases tender chunks of potatoes, carrots, and green beans simmered in creamy coconut milk and a savory vegetable broth. A finishing touch of fresh spinach, zesty lemon juice, and fragrant cilantro takes this wholesome curry to the next level. Ready in under an hour, this recipe is perfect for a satisfying plant-based dinner that pairs beautifully with steamed rice or warm chapati. Rich in flavor and layered with traditional Kenyan-inspired ingredients, this vegetarian curry is a comforting and nutritious meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 onion
- 3 garlic cloves
- 1 tablespoon ginger
- 2 tomatoes
- 1.5 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.25 teaspoons cayenne pepper
- 3 potatoes
- 2 carrots
- 1 cup green beans
- 400 milliliters coconut milk
- 1 cup vegetable broth
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cilantro
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large pot over medium heat.
Finely chop the onion and sauté until softened and golden brown, about 5 minutes.
Mince the garlic and ginger, then add them to the pot. Cook for a minute until fragrant.
Dice the tomatoes and add them along with the curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook until the tomatoes break down and the spices are aromatic, about 5 minutes.
Peel and chop the potatoes and carrots into bite-sized pieces. Add them to the pot and mix well to coat with the spices.
Trim and cut the green beans into smaller pieces and add them to the pot as well.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
Cover the pot and let the curry simmer on medium-low heat for 20–25 minutes, or until the potatoes and carrots are tender.
Stir in the baby spinach and cook for another 2–3 minutes until wilted.
Season the curry with salt and black pepper, adjusting to taste.
Chop the cilantro and stir it into the curry along with the lemon juice for a burst of freshness.
Serve the curry hot with steamed rice or warm chapati.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1114 mg | 24% | |
*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.
