Kenyan Vegetable Curry with Chapati (Nut-Free)

Ingredients

• 4 cups Mixed Vegetables (Potatoes, Peas, Carrots, Green Beans)
• 1 can Coconut Milk
• 1 large Onion
• 2 medium Tomatoes
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Curry Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Turmeric
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 cups All-Purpose Flour
• 1 cup Water
• 0.5 tsp Salt

Instructions

1. 1Heat vegetable oil in a large pot or skillet over medium heat.
2. 2Add chopped onion and sauté until softened, about 5 minutes.
3. 3Add minced garlic and ginger and cook for another minute.
4. 4Stir in curry powder, cumin, coriander, and turmeric.
5. 5Add diced tomatoes and cook for 5 minutes.
6. 6Add mixed vegetables and coconut milk. Bring to a simmer.
7. 7Cover and cook for 20-25 minutes, or until the vegetables are tender.
8. 8Season with salt and pepper to taste. Serve hot with Chapati.
9. 9To make Chapati: Mix flour and salt. Gradually add water to form a soft dough.
10. 10Knead for 5 minutes. Divide into small balls and roll each into a thin circle.
11. 11Cook on a hot griddle or pan, flipping occasionally, until lightly browned on both sides.

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