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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Finely chop the onion and sauté until softened and golden brown, about 5 minutes.

Step 3

Mince the garlic and ginger, then add them to the pot. Cook for a minute until fragrant.

Step 4

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.

Step 5

Peel and chop the potatoes and carrots into bite-sized pieces. Add them to the pot and mix well to coat with the spices.

Step 6

Trim and cut the green beans into smaller pieces and add them to the pot as well.

Step 7

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.

Step 8

Cover the pot and let the curry simmer on medium-low heat for 20–25 minutes, or until the potatoes and carrots are tender.

Step 9

Stir in the baby spinach and cook for another 2–3 minutes until wilted.

Step 10

Season the curry with salt and black pepper, adjusting to taste.

Step 11

Chop the cilantro and stir it into the curry along with the lemon juice for a burst of freshness.

Step 12

Serve the curry hot with steamed rice or warm chapati.

Nutrition Facts

Serving size	(1946.0g)

Amount per serving	% Daily Value*
Calories	1205.2

Total Fat 32.4g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 18.1g
Cholesterol 0mg	0%
Sodium 6455.5mg	0%
Total Carbohydrate 216.8g	0%
Dietary Fiber 31.1g	0%
Total Sugars 61.6g
Protein 28.0g	0%

Vitamin D 0IU	0%
Calcium 408.4mg	0%
Iron 21.8mg	0%
Potassium 5366.0mg	0%

*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.

Source of Calories

Fat: 22.9%

Protein: 8.8%

Carbs: 68.2%