Kenyan Coconut Curry Stew

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 2 teaspoons (4g) ground cumin 2 teaspoons (4g) ground cumin
• 2 teaspoons (4g) ground coriander 2 teaspoons (4g) ground coriander
• 1 teaspoon (2g) ground turmeric 1 teaspoon (2g) ground turmeric
• 1 teaspoon (2g) paprika 1 teaspoon (2g) paprika
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (1g) black pepper 1/2 teaspoon (1g) black pepper
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) green beans, trimmed and halved 1 cup (150g) green beans, trimmed and halved
• 1 cup (150g) peas 1 cup (150g) peas
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 6g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. 4.
   Add the ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper. Stir well to coat the onions and spices.
5. 5.
   Pour in the coconut milk and vegetable broth, stirring to combine.
6. 6.
   Add the diced potatoes, sliced carrots, diced bell pepper, green beans, and peas to the pot. Stir to evenly distribute the vegetables.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and cover the pot.
8. 8.
   Simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
9. 9.
   Serve the Kenyan Coconut Curry Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Ground spices — For the best flavor, use freshly ground spices or check the expiration date on pre-ground spices to ensure they are still potent.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish to enhance its freshness.

Tips & Tricks

• For a spicier stew, add a chopped chili pepper or a pinch of cayenne pepper.
• Customize the vegetables based on seasonal availability or personal preference.
• To make the stew heartier, add cooked chickpeas or lentils.
• Serve the stew with a side of steamed rice or traditional Kenyan flatbread for a complete meal.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Kenyan Coconut Curry Stew hot in individual bowls. Garnish each serving with a sprinkle of fresh cilantro for added freshness and color. Accompany the stew with a side of steamed rice or traditional Kenyan flatbread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation of the Kenyan Coconut Curry Stew, consider serving it in a shallow bowl with a vibrant garnish of fresh cilantro on top. Place a wedge of lemon or lime on the side for a tangy burst of flavor. Serve the stew alongside a mound of fluffy steamed rice or a stack of warm Kenyan flatbread.