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Vegetarian, Africa and overseas

Kamande and chapati

Kamande and chapati is a Kenyan dish for 4 people, ready in 1 hour, medium difficulty, for €1.40 per person. Kamande are brown lentils simmered with tomato, onion, and cilantro, served alongside soft homemade chapati. The key to success is letting the tomato sauce cook down well and letting the chapati dough rest before rolling it out.

Tonight, we're traveling to Kenya with kamande, brown lentils simmered in tomato and cilantro, alongside soft chapati.

Kamande and chapati
Total time
1 h
Difficulty
Medium
Cost per person
€1.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Kamande are brown lentils that simmer gently in a tomato sauce spiced with curry powder and garlic, until they turn tender and slightly thick. Fresh cilantro adds a bright note at the end, and soft chapati is there for scooping, no fork needed. It's a warming dish without being heavy, with mild spices that even kids tend to enjoy.

This is the kind of dinner to make on an evening when you have a bit of time, for cooking the lentils and letting the chapati dough rest. Kids love tearing off a piece of chapati and dipping it into the sauce, and adults appreciate this simple trip to another country's table. Save this dish for a change from your usual weeknight routine, or for a relaxed Sunday with family.

The ingredients

4 people

Pantry

  • Brown lentilsoften in the pantry 300 g
  • Curry powderoften in the pantry 2 tsp
  • Flouroften in the pantry 400 g
  • Oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 4
  • Onions 2
  • Garlic 3 cloves
  • Fresh cilantro 6 sprigs

Allergens Gluten

The step by step recipe

  1. Cook the lentils in unsalted water until tender. 30 min

    Salt only at the end, they cook faster that way.

  2. Sauté the onions and garlic in two tablespoons of oil with the curry powder, add the diced tomatoes, and let them break down. 12 min

    Let the tomatoes fully soften, the sauce should turn thick.

  3. Mix the lentils with the sauce, season with salt and pepper, and let simmer while adding a bit of the lentil cooking water. 10 min

    Mash a few lentils to thicken the sauce.

  4. Knead the flour with a tablespoon of oil, a pinch of salt, and warm water into a soft dough, then let it rest. 20 min

    A rested dough rolls out without springing back.

  5. Roll out the dough into rounds, cook them in a hot skillet with a drizzle of oil, then serve with the kamande and cilantro. 12 min

    Press them with a spatula, they'll puff up in spots and that's exactly right.

Our tips to get it right

  • Pick ripe tomatoes, they break down faster and give the sauce a richer flavor.
  • Knead the chapati dough for several minutes until it feels elastic before letting it rest.
  • Cook the chapatis one at a time over medium high heat so they brown without burning or staying raw in the middle.

The variations

  • Swap the brown lentils for red lentils, they'll cook faster and give a creamier texture.
  • Stir spinach or peas into the tomato sauce to vary the vegetables depending on the season.
  • For a quicker meal with kids, serve the kamande with store bought flatbread instead of homemade chapati.

What to serve it with

  • Plain yogurt to cool the spices
  • A fresh cucumber and tomato salad
  • Spiced chai tea

Storage

Kamande keeps for 3 days in the fridge in a sealed container and freezes well for up to 2 months. Chapati keeps for 2 days at room temperature wrapped in a cloth, and reheats in a skillet for a few seconds on each side.

Questions about this dish

Can you make kamande ahead of time?

Yes, the lentil sauce tastes even better reheated the next day. Make it the night before and warm it gently, adding a splash of water if it has thickened too much.

Can you substitute the wheat flour in chapati?

You can use a gluten free bread flour blend, but the dough will be less elastic and harder to roll out. It still works fine with a bit more careful handling.

How do you keep chapati dough from shrinking back when rolled?

Always let the dough rest at least 20 minutes before rolling it out. This relaxes the gluten so the rounds keep their size.

Will kids enjoy this dish despite the spices?

The curry powder stays mild in this recipe and isn't spicy hot. Most kids mainly enjoy dipping their chapati into the lentil sauce.

How long does it take to make kamande with chapati?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in kamande with chapati?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does kamande with chapati cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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