Kenyan Vegetable Curry with Lentils (Mbaazi)

Ingredients

• 1 cup Brown or green lentils
• 1 can Coconut milk
• 1 medium Onion
• 2 medium Tomatoes
• 1 medium Carrots
• 1 medium Potatoes
• 2 cups Spinach
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tsp Curry powder
• 1 cup Vegetable broth
• 2 tbsp Cooking oil
• 0.75 tsp Salt
• 0.25 cup Cilantro

Instructions

1. 1Rinse the 1 cup of brown or green lentils under cold running water in a fine-mesh sieve until the water runs clear; set aside. Peel and finely dice the 1 medium onion into 1/4-inch pieces. Peel and mince the 3 cloves of garlic. Peel and mince the 1 tablespoon of ginger. Dice the 2 medium tomatoes into 1/2-inch pieces. Peel and cut the 1 medium carrot into 1/2-inch rounds or half-moons. Peel and cut the 1 medium potato into 1/2-inch cubes. Roughly chop the 2 cups of spinach. Finely chop the 0.25 cup of cilantro.
2. 2Place a large heavy-bottomed pot (e.g., a 5-quart Dutch oven or stockpot) on the stove. Add the 2 tablespoons of cooking oil to the pot and heat it over medium heat (approximately 300-325°F or 150-160°C) for 1-2 minutes, until the oil shimmers slightly. Add the diced 1 medium onion to the hot oil and sauté, stirring occasionally, for 5-7 minutes, until the onion pieces become soft and translucent, but not browned.
3. 3Add the minced 3 cloves of garlic and the minced 1 tablespoon of ginger to the pot; stir constantly and cook for 1 minute, until fragrant. Next, add the diced 2 medium tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and soften into a saucy consistency. Finally, sprinkle in the 2 teaspoons of curry powder, stir well to combine, and cook for 1 minute, continuing to stir, until the spices are fragrant.
4. 4Add the rinsed 1 cup of brown or green lentils, the cut 1 medium carrot, the cubed 1 medium potato, the 1 can of coconut milk, and the 1 cup of vegetable broth to the pot. Stir all ingredients together thoroughly. Increase the heat to medium-high (approximately 350-375°F or 175-190°C) and bring the mixture to a gentle boil, which should take about 3-5 minutes.
5. 5Once the curry is boiling, reduce the heat to low (approximately 200-225°F or 95-105°C). Cover the pot with a lid and let the curry simmer gently for 25-30 minutes. The lentils should be tender but still hold their shape, and the carrots and potatoes should be easily pierced with a fork.
6. 6Remove the lid from the pot. Stir in the chopped 2 cups of spinach and the 0.75 teaspoon of salt. Continue to cook, stirring occasionally, for 2-3 minutes, until the spinach has completely wilted and softened into the curry.
7. 7Remove the pot from the heat. Stir in the chopped 0.25 cup of cilantro. Serve the Kenyan Vegetable Curry with Lentils immediately while hot, accompanied by plain cooked rice.

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