Vegetable Curry RecipeOrigin: Kenya Period: Traditional |
Ingredients
2 large onions, finely chopped 
Vegetable Curry Preparation:Method:Brown the onions in a large pan or wok along with the cumin seeds and mustard seeds. Add the potato pieces and stir so that each one is coated in the spices. Add the remaining spices and continue stir-frying for several minutes, until they release their spicy aroma. Combine the tomato paste with 150ml water and stir this into the pot. Add the vegetables one at a time and stir-in to combine before adding the next. If the pot you have used is not oven-proof transfer to another dish then cover with a lid (or foil), place in an oven pre-heated to 180°C and cook for about 45 minutes. Check the dish half-way through to make sure there is enough liquid. You are aiming for a thick sauce that will sit well on top of a bed of rice when you come to serve. Accompany with a naan bread. |
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