Ethiopian Lentil Curry
The recipe Ethiopian Lentil Curry could satisfy your Indian craving in roughly 1 hour and 15 minutes. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.45 per serving. One portion of this dish contains approximately 16g of protein, 6g of fat, and a total of 285 calories. A mixture of cauliflower head, yogurt, peas, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Foodista has 3 fans. Not a lot of people really liked this main course. Overall, this recipe earns a tremendous spoonacular score of 83%. Similar recipes are Spicy Ethiopian Red Lentil Stew, Misir Wot- Ethiopian Red Lentil Stew, and Ethiopian s: Mesir Wat Red Lentil Stew with Ayib.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 tablespoon amchar masala
1 cup brown lentils
1 can crushed tomatoes
1 cauliflower head, cut into bite size pieces
2 garlic cloves, minced
1 onion, diced
2 cups frozen peas
1/4 cup plain yogurt (optional)
2 tablespoons masala molida, also known as berbere
1 can tomato paste
2 tablespoons vegetable oil
Equipment:
pot
Cooking instruction summary:
- In a large pot heat oil over medium heat. Add onions and saut until translucent. Add minced garlic and continue to saut for another minute.
- Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.
- Pour crushed tomatoes and tomato paste into the pot and stir to combine. Add about two cups of water and bring curry to a boil.
- Reduce heat, cover, and simmer on low until lentils are tender; about an hour.
- Mix in plain yogurt and serve immediately.
Step by step:
1. In a large pot heat oil over medium heat.
2. Add onions and saut until translucent.
3. Add minced garlic and continue to saut for another minute.
4. Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.
5. Pour crushed tomatoes and tomato paste into the pot and stir to combine.
6. Add about two cups of water and bring curry to a boil.Reduce heat, cover, and simmer on low until lentils are tender; about an hour.
7. Mix in plain yogurt and serve immediately.
Nutrition Information:
covered percent of daily need
