Ethiopian lentil curry

Name: Ethiopian lentil curry
Total time: 75 min
Yield: 6 servings
Ingredients: 1 Tbsp amchar masala; 1 cup brown lentils; 1 can canned tomatoes; 1 cauliflower; 2 whole garlic clove; 1 onion; 2 cups peas; 0.25 cup plain yogurt; 2 Tbsps garam masala; 2 Tbsps vegetable oil

A flavorful Ethiopian Lentil Curry recipe, perfect for gluten-free and lacto-ovo vegetarian diets. Rich in protein and nutrients, it offers a taste of Indian cuisine. Best enjoyed as a main course during a cozy evening or gathering.

Ingredients

amchar masala

1 Tbsp

brown lentils

1 cup

canned tomatoes

1 can

cauliflower

whole garlic clove

onion

peas

2 cups

plain yogurt

0.25 cup

garam masala

2 Tbsps

vegetable oil

2 Tbsps

Method

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.

Nutrition:

362 kcal

Carbs

58 g

Fat

6 g

Protein

21 g

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