KENYAN DENGU

 

12 oz / 350 g green lentils

8 oz / 225 g green peppers, chopped

1 green chilli, deseeded and finely chopped

1 garlic clove, crushed

1 onion, peeled and finely chopped

1 tablespoon groundnut oil

1 rounded teaspoon curry powder

black pepper

8 fl. oz / 225 ml coconut milk

finely chopped fresh parsley

 

Cook the lentils, then drain and mash. Soften the green peppers, chilli, garlic and onion in the oil, add the curry powder, mashed lentils and coconut milk and season with black pepper. Mix well, then bring to the boil, cover and simmer gently, stirring frequently, for about 10 minutes until the mixture is thick. Garnish with chopped parsley.

 

Serves 4.

 

country : Kenya

course : vegan dish

 

source :  A Vegan Taste of East Africa / Linda Majzlik

 

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