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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Kadhai Bhindi

Ingredients:

Lady finger (okra / bhindi) 250 gms.
Gram flour 1 tbsp.
Thinly sliced onion 1
Thinly sliced green chilli 1
Mango powder 1/2 tsp.
Coriander powder 1/2 tsp.
Red chilli powder 1/2 tsp.
Garam masala powder 1/2 tsp.
Cumin seeds 1 tsp.
Turmeric Powder 1/4 tsp.
Vegetable oil as required
Salt to taste




Method:

1. Cut lady finger into thin long slices.
2. Heat oil in a kadhai. Deep fry lady finger until crisp and light golden brown.
3. Keep the fried lady finger aside. Just leave 2 tbsp oil in kadhai, remove the rest.
4. Add cumin seeds and green chilli and fry for 30 seconds. Add sliced onion and fry until golden brown.
5. Add gram flour, mango powder and saute for 3-4 minutes. Add lady finger and the remaining ingredients. Mix well. Heat for a few seconds and then remove from heat.

Garnish with green coriander leaves and serve hot (if possible in a copper base kadhai).

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South African Malay Curry

This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry (or kerrie) dishes are popular in South Africa.

What you need

• a few tablespoons of cooking oil
• two onions, sliced
• one clove of garlic, minced
• one small piece fresh ginger root, peeled and crushed
• one teaspoon turmeric
• one teaspoon coriander
• one teaspoon cumin
• one stick of cinnamon (or a half-teaspoon ground cinnamon)
• one teaspoon curry powder (or more, to taste)
• four cloves
• two pounds lamb, mutton (or beef) cut into bite-sized cubes
• one eggplant, cut into slices or cubes
• one sweet green pepper, cleaned and chopped
• one to two hot green chile peppers
• one cup dried apricots, soaked in warm water and drained
• one small can tomato paste
• one teaspoon vinegar
• two cups beef broth or stock (or mutton stock if available)
• one-half cup apricot jam
• one cup plain yogurt or buttermilk

What you do

• Heat the oil in a large pot. Over high heat, fry the onions and garlic, stirring continuously. Add the spices and continue stirring for a minute.
• Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.)
• Add all remaining ingredients except the apricot jam and yogurt (or buttermilk). Cover. Reduce heat. Simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
• Stir in jam and yogurt (or buttermilk) a few minutes before serving.
• Serve with Chapatis or Rice. Or make a Bunny Chow.

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