Vegetable Curry

http://www.kenyatravelideas.com/kenya-recipes.html

Serves 6.

Ingredients:

• 2 large onions, finely chopped
• 2 tblsp. oil
• 1 tsp. cumin seeds
• 1 tsp. mustard seeds (the black kind, if possible)
• 8 medium potatoes, quartered
• 1 and 1/2 tsp. fresh ginger, crushed
• 1 large garlic clove, minced and crushed
• 1 tblsp. ground cumin
• 1 tblsp. whole coriander, crushed
• 2 chili peppers or 1 tsp. cayenne pepper
• 1/2 tsp. turmeric
• 1 tsp. salt
• 4 cinnamon sticks
• 6 cloves
• 4 oz. tomato paste
• 1/2 lb. green beans
• 1/2 of a small cauliflower
• 1 medium eggplant
• 1/2 lb. fresh green peas, shelled, or 1 small package of frozen green peas
• 1 bunch of fresh leafy greens (kale, spinach, collards, etc.), or 1 small package of frozen greens
• 1/2 cup dry chickpeas, cooked (optional)

Directions:

• Pre-heat oven to 350 degrees.
• In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds.
• Add the potato pieces (peeling is optional), and stir to coat each piece with the spices.
• Now add the remaining spices and continue to stir for several minutes.
• Thin the tomato paste with about 2/3 cup of water.
• Stir into the pot.
• Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked chickpeas last.
• If your pot is not oven proof, transfer mixture to one that is.
• Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.
• The consistency should be rather thick, but add liquid if necessary to prevent burning.
• Stir occasionally to prevent sticking.
• Serve over rice or with Indian bread.