Ethiopian Red Lentil and Sweet Potato Curry

Marsha Gardner


Injera is served as the “plate” to place a variety of tasty curries. I settled on this red lentil and yam curry which I thought would go nicely on top of the injera. A spice blend of cumin, cinnamon, ginger, paprika and allspice flavor the curry. The sweet potato and lentils went together so well and provided an element of sweetness that balanced the spices. It was a really simple dish that tasted great with the Injera.

Any flatbread may substituted.


★★★★★ 1 vote



  • 1 medium
    yellow onion, chopped
  • 2 Tbsp
    canola oil
  • 3 Tbsp
    fresh ginger, minced
  • 3 clove
    garlic, minced
  • 3 medium
    sweet potatoes, chopped in 1/2 inch dice
  • 1 1/2 c
    lentils, dry
  • 2 c
    tomato sauce
  • 1 c
  • 1 1/2 tsp
  • 1/2 tsp
  • 1 tsp
    allspice, ground
  • 2 tsp
  • 2 tsp
    ginger powder
  • ·
    kosher salt and freshly ground black pepper to taste

How to Make Ethiopian Red Lentil and Sweet Potato Curry


  1. In a medium sauce pot, heat the oil and add the onions and sweet potato. Cook on medium high heat for about 12 minutes covered.
  2. Add the ginger and garlic and saute until fragrant, about a minute.
    Stir in the lentils, spices, tomato sauce, roasted pepper, and water.
  3. Cook on medium low for 35-40 minutes, or until the sweet potatoes and lentils are soft. Add more water if the mixture becomes too thick.

Printable Recipe Card

About Ethiopian Red Lentil and Sweet Potato Curry

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy

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