Vegetable Curry (Kenya)

  
 SERVES 8 -12

* 2 large onions, finely chopped
* 2 tablespoons vegetable oil
* 1 teaspoon cumin seed
* 1 teaspoon mustard seeds (the black kind, if possible)
* 8 medium potatoes, quartered
* 1 1/2 teaspoons fresh ginger, crushed



* 1 large garlic clove, minced and crushed
* 1 tablespoon ground cumin
* 1 tablespoon whole coriander seed, crushed
* 2 chili peppers (I will used a lesser amount of crushed red pepper flakes.) or 1 teaspoon cayenne pepper (I will used a lesser amount of crushed red pepper flakes.)
* 1/2 teaspoon turmeric
* 1 teaspoon salt
* 4 cinnamon sticks
* 6 cloves
* 4 ounces tomato paste
* 1/2 lb fresh green beans, trimmed
* 1/2 small cauliflower, broken into pieces
* 1 medium eggplant, cut into chunks
* 8 ounces green peas (fresh or frozen)
* 8 ounces leafy greens, chopped (small bunch, fresh or frozen, kale, spinach, collards, swiss chard, etc.)
* 1 (15 ounce) can chickpeas, drained (garbanzo beans)

Preheat oven to 350°F.

In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds.

Add the potato pieces and stir to coat each piece with spices.

Add remaining spices and continue to stir for several minutes.

Thin the tomato paste with 2/3 cup of water and stir into the pot.

Add vegetables, one at a time, cooking for a minute or so between each addition, add chickpeas last.

If your pot isn’t oven proof transfer mixture to one that is and cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes.

The consistency of this curry should be thick, rather than watery, but add more liquid if needed to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot.

Serve over rice or with Indian bread.

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Spinach and Peanut Sauce Over Rice

Gambian recipe. Serve over rice or couscous or millet.



2 Tbs. olive oil
2 onions, chopped
2 garlic cloves, minced or pressed
3/4 green bell pepper
1 6-oz. can tomato paste
1 10-oz. package frozen chopped spinach (or fresh spinach)
2 vegetarian bouillon cubes
1/4 cup peanut butter
Pinch of cayenne pepper
Salt to taste
Rice or couscous or millet
Optional: fried tofu

1. Heat olive oil in medium saucepan. Sauté onion, garlic, and green pepper in the oil until onion is translucent. Scoop out the vegetables and set aside. Add the tomato paste to the saucepan for the process called "burning the paste," which means cooking the tomato paste until it bubbles and is thoroughly cooked.

2. Stir in the onions, peppers, garlic, and spinach. If you're using frozen spinach, no additional liquid is needed. If you're using fresh spinach, add 1/8 cup of water. Add the bouillon cubes. Sauté spinach until cooked.

3. Stir in the peanut butter. Add cayenne and salt to taste. Serve over rice or couscous or millet.

Optional fried tofu: Cut extra firm tofu into cubes. Place millet or corn meal in a bowl; stir in the tofu to lightly coat the cubes. Add approximately 3 Tbs. olive oil or canola oil to a medium skillet. Sauté the tofu until lightly brown; stir into the spinach mixture.

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Vegetarian Black-Eyed Peas

Serves 8 to 12
Prep Time: 10 minutes
Cook Time: 2 hours, 00 minute

Ingredients:

* 2 T. olive oil
* 3 cups finely chopped onions
* 4 cloves of garlic, finely chopped
* 1 15-ounce can low-sodium vegetable stock
* 4 cups dry black-eyed peas
* 5 cups water, plus more, if needed
* 2 15-ounce cans whole tomatoes
* 3 T. tomato paste
* 2 T. dark brown sugar
* salt and pepper, to taste

Preparation:

1. In a large pot, heat the oil over high heat. Add the onions and garlic and cook, stirring constantly, until onions are translucent and fragrent. Add the vegetable stock, black-eyed peas, water, tomatoes, tomato paste and brown sugar, and bring to a boil. Turn down the heat to low and simmer for 2 hours, adding more water as neccessary, or until the peas are tender. Add salt and pepper to taste and serve.