Kenyan Githeri Sweet Corn and Beans

Ingredients

• 2 cans kidney beans, drained
• 1 1/2 cups corn kernels
• 12 oz potatoes, cubed
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 2 tsp curry powder
• 1 green chili, minced
• 2 cups vegetable stock or water
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden at the edges.
2. Add the garlic, ginger, chili, and curry powder and stir for 1 minute, until the spices smell toasted rather than dusty.
3. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the diced tomatoes and cook for 8 minutes, pressing them down, until they collapse and the oil separates.
4. Add the potatoes, the stock, and the salt. Simmer for 15 minutes, until the potato cubes are almost tender.
5. Add the beans and corn and simmer for 12 to 15 minutes more, until everything is soft and the liquid has reduced to a thick sauce.
6. Crush about a quarter of the beans and a few potato cubes against the side of the pot. Their starch is what turns githeri from a watery pot into a stew that holds together.
7. Taste and adjust the salt and curry powder; the stew should be well spiced rather than merely warm.
8. Serve hot with the avocado slices, the cilantro, and lime wedges to squeeze over.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.