East African Curry

Embark on a flavorful journey with this East African Curry, a vibrant and aromatic dish that brings together a medley of wholesome vegetables in a rich, spiced coconut-tomato sauce. Perfectly balanced with warm spices like coriander, cumin, turmeric, and paprika, this curry is both comforting and complex, with the option to add a kick of heat using cayenne pepper. Tender potatoes, carrots, green beans, and wilted spinach simmer to perfection in a creamy coconut milk base, creating a dish that's hearty yet light. Garnished with fresh cilantro and served with a squeeze of lemon, this curry pairs beautifully with fluffy rice, naan, or chapati, making it an ideal choice for a cozy weeknight dinner or a special gathering. Packed with bold flavors and nourishing ingredients, this one-pot recipe is both easy to prepare and irresistibly delicious.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons tomato paste
• 400 grams diced tomatoes (canned or fresh)
• 400 milliliters coconut milk
• 1 cup vegetable stock
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 cup green beans, trimmed and cut into pieces
• 2 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 wedges lemon wedges (for serving)

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 5–7 minutes until soft and lightly golden.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.

Step 4

Add the ground coriander, cumin, turmeric, paprika, and cayenne pepper (if using). Stir constantly for 30 seconds to toast the spices.

Step 5

Mix in the tomato paste and cook for 1 minute, then add the diced tomatoes and stir well.

Step 6

Pour in the coconut milk and vegetable stock. Stir until the mixture is smooth and well combined.

Step 7

Add the diced potatoes and sliced carrots. Bring the curry to a gentle simmer and cook for 15 minutes, stirring occasionally.

Step 8

Add the green beans and continue simmering for another 10 minutes, or until all the vegetables are tender.

Step 9

Stir in the baby spinach and let it wilt, about 1–2 minutes.

Step 10

Season the curry with salt and black pepper, adjusting to taste.

Step 11

Turn off the heat and garnish the curry with freshly chopped cilantro.

Step 12

Serve hot with lemon wedges on the side, along with chapati, naan, or steamed rice.

Nutrition Facts

Serving size	2073.9 grams (2073.9g)

Amount per serving	% Daily Value*
Calories	1113

Total Fat 32.70g	42%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 17.50g
Cholesterol 0mg	0%
Sodium 3192mg	139%
Total Carbohydrate 201.40g	73%
Dietary Fiber 31.40g	112%
Total Sugars 70.80g
Protein 25.00g	50%

Vitamin D 0IU	0%
Calcium 449mg	35%
Iron 15mg	82%
Potassium 4931mg	105%

*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: 24.5%

Protein: 8.3%

Carbs: 67.1%