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Kamande
Kamande: Kenyan brown lentils stewed with onion, tomato, garlic and coriander
Kamande is a weekday staple in Nairobi homes and small hotelis (cafés), served at lunch or supper with chapati, rice or ugali and a side of sukuma wiki greens. Brown lentils are simmered until tender, then cooked into a thick, savoury stew of onion, tomato, garlic, ginger and a touch of curry powder, finished with fresh coriander. Suitable as part of a balanced diet. About 300 kcal and 38 g carbohydrate per portion; brown rice or extra greens on the side suit a lighter plate. The usual mistake is boiling the lentils to mush before adding the tomato base; they should still hold their shape. Chef's tip: cook the onions low and slow until soft and golden before the tomatoes go in, which gives the stew its natural sweetness.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz brown or green lentilsrinsed
- 4 ¼ cups water
- 2 tbsp sunflower oil
- 2 onionschopped
- 3 cloves garliccrushed
- 1 tsp fresh gingergrated
- 3 tomatoeschopped
- 1 tsp mild curry powder
- 1 tsp salt
- ½ oz fresh corianderchopped
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Method
0/4 doneStep 1: Simmer 9 oz brown or green lentils in 4 ¼ cups water for 20 minutes until tender but still whole. Drain, keeping 250 ml of the liquid.
20 minStep 2: In the same pot heat 2 tbsp sunflower oil and cook 2 onions over a medium-low heat for 8 minutes until soft and golden. Add 3 cloves garlic and 1 tsp fresh ginger for 1 minute.
9 minStep 3: Add 3 tomatoes, 1 tsp mild curry powder and 1 tsp salt and cook for 5 minutes until the tomatoes collapse into a sauce.
5 minStep 4: Stir in the lentils and reserved liquid and simmer for 5–7 minutes until thick. Stir in ½ oz fresh coriander and serve.
7 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 17 g
- Carbs
- 38 g
- Fat
- 8 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kamande take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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