African Curry

Discover the vibrant flavors of African Curry, a hearty and aromatic dish that brings warmth and spice to your table. This versatile recipe blends tender chicken thighs, beef, or protein-packed chickpeas with a rich, creamy coconut milk base infused with bold curry powder, ground turmeric, and a hint of red chili for a customizable kick. Colorful vegetables like potatoes, carrots, and optional spinach add wholesome texture, while fresh ginger, garlic, and cilantro elevate the dish to a new level of freshness. Perfectly served over fluffy basmati rice, this one-pot wonder is a comforting and nutritious dinner for the whole family, ready in just over an hour. Ideal for fans of global cuisine, this authentic African-inspired curry is a must-try for anyone craving a flavorful, home-cooked meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 kg chicken thighs (or beef cubes or chickpeas for vegetarian option)
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 1 large onion (finely chopped)
• 4 cloves garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon red chili flakes (optional, adjust to taste)
• 2 tablespoons tomato paste
• 400 grams diced tomatoes (fresh or canned)
• 400 ml coconut milk
• 1 cup vegetable or chicken stock
• 2 medium potatoes (peeled and cubed)
• 2 medium carrots (sliced)
• 2 cups spinach leaves (optional)
• 2 tablespoons fresh cilantro (for garnish)
• 2 cups basmati rice (for serving)

Directions

Step 1

Season the chicken (or beef cubes) with salt and black pepper. If using chickpeas, set them aside to add later.

Step 2

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Sear the chicken or beef until browned on all sides. Remove and set aside.

Step 3

In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the curry powder, ground coriander, ground turmeric, and optional red chili flakes. Toast the spices for 1 minute to release their aroma.

Step 6

Stir in the tomato paste and cook for 2 minutes, followed by the diced tomatoes. Mix well to combine.

Step 7

Pour in the coconut milk and vegetable/chicken stock, stirring to create a smooth base.

Step 8

Return the chicken or beef to the pot (or add chickpeas if using). Add the cubed potatoes and sliced carrots. Bring the curry to a simmer.

Step 9

Reduce the heat to low, cover the pot, and let it gently simmer for 30-35 minutes or until the meat is tender and the vegetables are cooked through.

Step 10

If using spinach, stir it in during the last 5 minutes of cooking to wilt.

Step 11

Taste and adjust seasoning with more salt or spices, if needed.

Step 12

Serve hot over cooked basmati rice and garnish with fresh cilantro.

Nutrition Facts

Serving size	2403.7 grams (2403.7g)

Amount per serving	% Daily Value*
Calories	3326

Total Fat 164.20g	211%
Saturated Fat 39.10g	196%
Polyunsaturated Fat 25.20g
Cholesterol 890mg	297%
Sodium 7473mg	325%
Total Carbohydrate 195.90g	71%
Dietary Fiber 18.30g	65%
Total Sugars 23.20g
Protein 263.80g	528%

Vitamin D 70IU	350%
Calcium 412mg	32%
Iron 27mg	151%
Potassium 5736mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 31.8%

Carbs: 23.6%