Mom's Kenyan Curry

When my mother was a little girl, she lived in a white house in Nairobi with bougainvilleas in the front yard.

When I was a little girl in Colorado, every bedtime story started this way.  Mom's Kenya stories added a wild flavor to my dreams and to our kitchen table.

I have dubbed this meal "Kitchen Sink Curry," as in, "throw in everything-but-the."  It's mild and creamy and infinitely adaptable.  It needs very few special ingredients, and it comes together in about half an hour.  If you don't have the veggies listed below, that's fine!  Shift to include carrots, potatoes, eggplants/aubergines, or just about anything fresh and fibery.

Easy, quick, agreeable, and overall wonderful - this is my comfort food.  It got me through college, from dinners alone to vegan potlucks for 12.  Mom would serve it alongside side bowls of diced bananas, tomatoes, dried coconut, and raisins, which we'd mix in as we liked.  I prefer to add the raisins and some cashews while it's simmering, so they cook up plump and juicy.

Mom's Kenyan Curry

serves 4

prep time: 10 minutes
cook time: 30 minutes

ingredients:

2 tsp vegetable oil
1/2 white onion, chopped
1 large or 2 small garlic cloves, diced
2 tbsp curry powder
1 can chickpeas, drained OR 1 package firm tofu, in 1-inch cubes OR 1 chicken breast, in 2-inch cubes
1 can coconut milk
1 can chopped tomatoes
1 bell pepper, chopped
200 grams brown mushrooms, sliced
1/2 pineapple, cubed
1/4 cup roasted cashews

Optional:
diced bananas, fresh tomatoes, dried coconut, raisins to add in fresh

directions:

In a large pot, heat the oil on medium.  When the oil is shimmering, add the onion.  Cook until translucent, 5 minutes.  Add the garlic and cook for 1 minute.  Add the curry powder and stir until fragrant.


Add the chickpeas/tofu/chicken and brown in the curry mixture.  Add the coconut milk and chopped tomatoes and bring to a simmer.  Add bell pepper and simmer 5 minutes.  Add mushroom, cashews and pineapple and simmer a further 15 minutes.

Serve with rice or naan.