Recipe: at dinner Coconut ndengu

Recipe: at dinner Coconut ndengu Delicious, fresh and tasty.

Coconut ndengu. The mild milky, nutty flavor of the coconut milk infused so well and so deeply into the ndengu and was so well complimented by the taste of the cumin. Garam masala brought to life the inherent earthy taste of the ndengu, and the mild flavor of the turmeric tied everything together. Ndengu is really simple to prepare even though sometimes I get asked on ways to make them tasty.

Serve with rice, chapati or on its own.

This ndengu curry is fragrant and delicious, mildly spicy but oh so yummy The spices add that touch of earthiness while the coconut brings in that tropical vibe.

Coconut Ndengu (Green Grams) has never been soo easy to make. with the addition of turmeric & cumin this vegetarian and vegan cocout ndegu recipe is lip smacking delicious.

You can cook Coconut ndengu using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Coconut ndengu

1. Prepare of Boiled Ndengu.

2. It’s 3 tablespoons of cooking oil.

3. It’s 1 of large diced onion.

4. It’s 3-4 of medium diced tomatoes.

5. You need 4 of crushed garlic cloves.

6. It’s of Salt.

7. You need 1/2 teaspoon of cumin powder.

8. You need 1 teaspoon of tomato paste.

9. It’s Pinch of black pepper.

10. You need of Water.

11. You need of Coconut cream/ milk.

12. It’s of Milk(optional, small amount to enhance coconut taste).

LEARN MORE It is an easy to cook and convenient well-balanced meal for the whole family.

Depending on where you come from, the variations of these meals are numerous.

A favorite one is the ndengu recipe with coconut milk which is mostly found in the coastal areas of Kenya where coconut is available in plenty.

Rice doesn't take very long to cook and the ndengu is pre-cooked so this was a nice quick meal. served!

Coconut ndengu step by step

1. Fry the onions till almost golden brown then add the garlic and stir till golden brown..

2. Add in the tomatoes, cumin, black pepper, tomato paste, salt and stir then let it cook. The tomatoes should be completely cooked..

3. Then add the ndengu, stir, lower the heat, cover the pot and let it cook for 2 to 3 minutes..

4. Increase heat, Add water to your preference (not to much), cover the pot and let it boil..

5. Add the coconut and milk, stir then cover the pot and let it continue boiling for another 3 minutes..

6. Add dhania, if you want, stir then remove from heat and cover it for a few minutes then serve..

I didn't really taste the coconut in the ndengu or the rice, but now I'm curious, I think I'll put a heavy dose of coconut milk in the ndengu next time.

A nice thick base will give you, nice thick ndengu.

This video shows you exactly how it should look like.

Add the carrots and few minutes later add your cooked, flavor infused ndengu and gently mix them in until combined.

If you have coconut milk, you can add some at this point.