Kenyan/Swahili Vegetable Curry Recipe:
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 large carrot, peeled and diced
1 large potato, peeled and diced
1 cup green beans, chopped
1 bell pepper, diced
1 cup French beans, chopped
1 can (400g) diced tomatoes
1 cup coconut milk
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
In a large pot, heat vegetable oil over medium heat. Add chopped onions and sauté until softened.
Add minced garlic and grated ginger to the onions. Sauté for an additional minute until fragrant.
Stir in curry powder, ground cumin, ground coriander, and turmeric. Cook for 1-2 minutes to toast the spices.
Add diced carrots, potatoes, green beans, bell pepper, and French beans to the pot. Stir well to coat the vegetables with the spices.
Pour in diced tomatoes with their juices and coconut milk. Season with salt and pepper.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the vegetables are tender.
Taste and adjust the seasoning if needed. Garnish with chopped fresh cilantro before serving