Githeri is a Kenyan dish comprised of corn and beans and is oh so delicious. A warming curry flavor with a bright punch from the cilantro this is great as is or served over rice for dinner.

1 medium onion, roughly chopped
2 large cloves garlic
1 tsp. curry powder
2 large tomatoes
1/4 c. packed cilantro leaves
1 large carrot, moderately diced
1 can pinto beans
2 - 3 ears of corn, kernels removed from cob
1 red pepper
Salt & Pepper to taste
Cilantro to top

Add just the garlic to the food processor and let it mince until it's fairly fine. Add the onion and keep going until chopped. Or you can chop them by hand, but since I would be getting it dirty in a few minutes I let it do the work for me. 

Heat the oil in a large skillet and add the onions. Reduce the heat to medium and keep cooking until the onions are translucent. Add the curry powder and cook for another minute. Add the carrot and let it cook, stirring often. 

In the food processor add the tomatoes and cilantro leaves and puree until smooth. Add to the pan and cook, stirring, for 2 - 3 minutes. Add the beans, corn, and red pepper. Simmer until the carrots are cooked through adding a little water to the pan as needed. Don't let it get too dry. Add salt & pepper to taste. 

Remove from the heat and stir in more fresh cilantro to taste. 


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