Githeri, traditional Kenyan spiced bean and corn stew with mixed vegetables. Easy to make and delicious served with a side salad and chapatis.

Serving Githeri

Githeri can be eaten as a light lunch on its own or as a main meal with rice. We particularly like it served with fresh chapatis and our Kachumbari.

Kachumbari

A simple Kenyan salad with fresh tomatoes, cucumber, onion and avocado with lemon juice and coriander. Perfect to serve as a side salad with a stew.

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Githeri

Traditional Kenyan spiced bean and corn stew with mixed vegetables. Easy to make and delicious served with a side salad and chapatis.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main

Cuisine Kenyan

Servings 4

Ingredients

  

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• 2 tablespoon vegetable oil
• 1 medium onion diced
• 2 carrots diced
• 4 cloves garlic minced
• 2 medium tomatoes diced
• 2 teaspoon curry powder
• 3 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chilli flakes
• ½ teaspoon cracked black pepper
• 1 teaspoon salt
• 1 red bell pepper diced
• 1 teaspoon dried thyme
• 1 tin kidney beans
• 1 cup tinned or cooked pigeon peas
• 1 cup frozen corn
• Juice of 1 lemon
• 2 tablespoons chopped coriander

Instructions

 

• Heat the vegetable oil in a pan over medium-high heat, once hot add the diced onion and carrots. Saute until the onion is translucent and the onion and carrot are starting to go golden, around 6 minutes.
• Add the minced garlic and continue to cook for 1 minute.
• Add the diced tomatoes and continue to cook until the tomatoes are falling apart and there is not much moisture left. Around 4 minutes.
• Reduce the heat to medium then add the spices. Curry powder, sweet paprika, smoked paprika, cumin, chilli flakes, cracked black pepper and salt. Cook the spices off for 1 minute.
• Add the diced bell pepper, kidney beans, cooked pigeon peas and the frozen corn with ½ cup of water. Mix everything thoroughly and bring to a simmer. Reduce the heat to low and put the lid on the pan and continue to cook for 15 minutes stirring regularly.
• Remove the lid and continue to cook until most of the moisture has cooked off.
• Add the juice of one lemon then check for seasoning then transfer to a serving dish and garnish with the chopped coriander.
• Githeri is great served with chapatis and a side of Kachumbari salad.

Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!