Ethiopian lentil curry
Gluten free
Vegetarian

Ethiopian lentil curry

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

amchar masala

1 Tbsp

brown lentils

brown lentils

192 g

canned tomatoes

canned tomatoes

1 can

cauliflower

cauliflower

1

whole garlic clove

whole garlic clove

2

onion

onion

1

peas

peas

290 g

plain yogurt

plain yogurt

61.25 ml

garam masala

garam masala

2 Tbsps

vegetable oil

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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