Kenyan Vegetable Curry with Chapati

Ingredients

• 2 cups Chapati Flour (Atta)
• 1 cup Water
• 4 tbsp Vegetable Oil
• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Green Beans
• 1 cup Cauliflower
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Garam Masala
• 2 tbsp Tomato Paste
• 1 tsp Salt

Instructions

1. 1In a medium bowl, combine the 2 cups Chapati Flour (Atta) with 1 cup Water and 2 tbsp Vegetable Oil. Mix until a smooth dough forms, then knead for 5-7 minutes until elastic. Cover the bowl with a damp cloth and let the dough rest for 15 minutes at room temperature.
2. 2While the dough rests, prepare the vegetables. Peel and cut the 2 medium Potatoes into 1-inch cubes. Peel and cut the 2 medium Carrots into 1-inch pieces. Trim the ends off the 1 cup Green Beans and cut them into 1-inch lengths. Cut the 1 cup Cauliflower into bite-sized florets. Peel and finely chop the 1 medium Onion. Mince the 3 cloves Garlic and the 1 inch Ginger.
3. 3Divide the rested dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 6-7 inches in diameter. Keep the rolled chapati covered with a clean kitchen towel to prevent them from drying out.
4. 4Heat a flat griddle or a 10-inch non-stick skillet over medium-high heat (400°F / 200°C). Cook each chapati for 1-2 minutes per side, until small bubbles appear. Drizzle 1 tsp of the remaining Vegetable Oil on each side and continue cooking for another 30-60 seconds until golden brown spots appear. Set aside and keep warm.
5. 5In a large, heavy-bottomed pot or Dutch oven (at least 4-quart capacity), heat the remaining 2 tbsp Vegetable Oil over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
6. 6Add the minced 3 cloves Garlic and 1 inch Ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant, being careful not to burn them.
7. 7Stir in the 1 tsp Turmeric, 1 tsp Cumin, 1 tsp Coriander, and 0.5 tsp Garam Masala. Cook for 30 seconds, stirring continuously, until the spices are fragrant.
8. 8Add the 2 tbsp Tomato Paste to the pot and cook, stirring, for 2 minutes until it darkens slightly.
9. 9Add the cubed 2 medium Potatoes, cut 2 medium Carrots, cut 1 cup Green Beans, and florets of 1 cup Cauliflower to the pot. Stir in the 1 tsp Salt and mix everything well to coat the vegetables with the spice mixture. If the mixture seems very dry, add 1/4 cup of water. Cover the pot tightly with a lid.
10. 10Reduce the heat to low (300°F / 150°C) and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking. If the curry becomes too dry during cooking, add a little more water, 1 tablespoon at a time.
11. 11Serve the hot Kenyan Vegetable Curry with the prepared chapati.

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