Coconut-Curry Ugali with Fresh Garden Vegetables

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A creamy, comforting Kenyan staple elevated with fragrant curry and vibrant seasonal vegetables. This Kenyan one-pot recipe, ready in about 40 minutes, pairs maize meal, coconut milk, and vegetable broth for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup maize meal
• 1 can (13.5 ounces) coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup tomato, diced
• 2 tablespoons fresh cilantro, chopped

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Instructions

1. Step 1: In a large pot, combine 1 cup maize meal, 1 can coconut milk, and 2 cups vegetable broth. Whisk vigorously to prevent lumps.
2. Step 2: Bring to a gentle simmer over medium heat, stirring constantly with a wooden spoon for 2-3 minutes until thickened.
3. Step 3: Stir in 2 tablespoons curry powder, 1 medium finely chopped onion, and 2 minced garlic cloves. Cook for 2 minutes until fragrant.
4. Step 4: Add 1 cup diced zucchini, 1 cup cut green beans, and 1 cup diced tomato. Simmer covered for 15 minutes, stirring occasionally, until vegetables are tender but still vibrant.
5. Step 5: Remove from heat. Stir in 2 tablespoons chopped fresh cilantro. Serve hot, spooning the creamy ugali over the vegetables.