This is a simple vegetable curry that is full of flavour, filled with lots of healthy vegetables and comes together quite easily.

You can use any vegetables you have on hand. So feel free to mix and match as per your favourites.

Our ingredients are:-

• 2-3 tbsp of coconut oil. You can use ghee too if you wish.
• 1 large chopped onion.
• 1 tsp cumin and mustard seeds, and 1 bay leaf.
• 2 tsps garlic ginger paste.
• 1 tsp grated whole turmeric.
• 1 tbsp tomato paste
• 2 juicy tomatoes, peeled and chopped.
• 1tsp mixed spice blend.
• 2 heaped tsps Kenyan curry powder.
• 1 tsp garam masala.
• 1 cup already boiled chana dal.
• 1 large potato, peeled and chopped.
• 1 eggplant and I courgette, chopped and soaked in salty water.
• 1 cup chopped green /French beans.
• 1 small bunch coriander, separate the stems and leaves.
• 1 cup, bell pepper, You can use any colour or all colours.
• 1 can of coconut milk.
• Salt and pepper to taste.

Tips:

*Boil your chana dal in a pinch of turmeric, 1 bayleaf, 3-4 cloves, and a cinnamon stick. It adds flavour and extra colour to the lentils.

Tip 2. *Soaking the eggplant and courgette (zucchini) in salted water lets them retain their shape and flavour once you cook them. Remember to drain and rinse before adding to the pan so the meal is not too salty.

Method.

Heat oil in your saucepan and add the cumin and mustard seeds.

Add onion, let cook till soft then follow with the turmeric and ginger garlic paste.

Add in the mixed spice and curry powder and let cook down a bit but make sure it doesn’t burn…

…then add the tomatoes, tomato paste and a pinch of salt. Cover and let cook down till tomatoes are mushy and oil starts leaving the sides of the pan.

Drain the soaked vegetables and add to the pan. Mix well and let cook a bit covered on low heat.The veggies will all release their liquid and absorb the spices’ flavour.

Once the vegetables are cooked a bit, add the coconut milk and garam masala as well as a small pinch of sugar. A teeny weeny pinch.

Cover and continue cooking on low for about 20 minutes.

Once done, give a final stir and check seasoning and if the veggies are cooked to your liking.

Garnish with the chopped dhania leaves then serve.

This dish goes well with some steamed rice or chapati.

The curry is colourful, flavourful, filling and healthy. Definitely worth a try.

A great family meal to add to one’s repertoire.

Love,

Wanjoro.