Traditional Kenyan spiced bean and corn stew with mixed vegetables. Easy to make and delicious served with a side salad and chapatis.
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Course Main
Cuisine Kenyan
Servings 4
Ingredients
2tablespoonvegetable oil
1medium oniondiced
2carrotsdiced
4clovesgarlicminced
2medium tomatoesdiced
2teaspooncurry powder
3teaspoonsweet paprika
1teaspoonsmoked paprika
1teaspooncumin
1teaspoonchilli flakes
½teaspooncracked black pepper
1teaspoonsalt
1red bell pepperdiced
1teaspoondried thyme
1tin kidney beans
1cuptinned or cooked pigeon peas
1cupfrozen corn
Juice of 1 lemon
2tablespoonschopped 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, 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, 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.