Mchuzi Wa Mboga Ya Nazi (creamy Pumpkin Curry)

Mchuzi wa Mboga ya Nazi, or Creamy Pumpkin Curry, is a traditional Maasai dish that is both flavorful and comforting. This creamy and aromatic curry is perfect for a cozy family meal or a gathering with friends.

Vegetarian Gluten Free Main Course Maasai Maasai Cuisine Pumpkin Curry Creamy Curry
Mchuzi Wa Mboga Ya Nazi (creamy Pumpkin Curry)

Ingredients

  • 2 cups pumpkin, peeled and cubed
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 cup coconut milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • Salt to taste
  • 2 cups cooked rice, for serving

Instructions

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent.
  3. Add the curry powder and turmeric, and stir for a minute to release the flavors.
  4. Add the chopped tomatoes and cook until they soften.
  5. Add the pumpkin cubes and stir to coat them with the spices.
  6. Pour in the coconut milk and season with salt. Bring the curry to a gentle simmer.
  7. Cover the pot and let the curry cook for about 30 minutes, or until the pumpkin is tender.
  8. Once the pumpkin is cooked, remove the pot from the heat.
  9. Serve the creamy pumpkin curry over cooked rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
12g

Supplies

Large pot Stirring spoon Cutting board Knife

Tools

Cooking pot Stove

Serving suggestions

Serve the Mchuzi wa Mboga ya Nazi with chapati or ugali for a complete meal.

Tips & tricks

For a spicier kick, add chopped green chilies or a dash of cayenne pepper to the curry.

Cost

$10