Coconut Masala Ugali with Spiced Tomato Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A creamy Kenyan maize porridge enriched with coconut milk, served alongside a fragrant tomato and onion masala sauce. This African-inspired vegetarian recipe, ready in about 35 minutes, pairs maize flour (cornmeal), water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 "Plan a meal with the AI" 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

• 2 cups maize flour (cornmeal)
• 6 cups water
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 medium, finely chopped red onion
• 4 medium, diced fresh tomatoes
• 3, minced garlic cloves
• 1 tsp, grated ginger root
• 1 tbsp curry powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped (for garnish) cilantro

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Instructions

1. Step 1: In a large saucepan, bring 6 cups water to a boil over medium-high heat. Gradually whisk in 2 cups maize flour to avoid lumps, stirring continuously until thickened, about 5 minutes.
2. Step 2: Reduce heat to low and stir in 1 cup coconut milk, continuing to cook and stir the ugali for 10 minutes until it becomes firm and pulls away from the sides of the pan.
3. Step 3: In a separate skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 medium finely chopped red onion, 3 minced garlic cloves, and 1 tsp grated ginger root. Sauté for 4 minutes until fragrant and golden.
4. Step 4: Add 4 diced medium fresh tomatoes and 1 tbsp curry powder to the skillet. Cook for 8 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
5. Step 5: Season the tomato sauce with 1 1/2 tsp salt and 1/2 tsp black pepper, then serve hot alongside scoops of the coconut ugali, garnished with 2 tbsp chopped cilantro.