ethiopian red lentil and sweet potato curry
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.
prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 1 medium yellow onion, chopped
- 2 tablespoons canola oil
- 3 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 3 medium sweet potatoes, chopped in 1/2 inch dice
- 1 1/2 cups lentils, dry
- 2 cups tomato sauce
- 1 cup water
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cumin
- 1 teaspoon allspice, ground
- 2 teaspoons paprika
- 2 teaspoons ginger powder
- - kosher salt and freshly ground black pepper to taste
How To Make ethiopian red lentil and sweet potato curry
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Step 1In a medium sauce pot, heat the oil and add the onions and sweet potato. Cook on medium high heat for about 12 minutes covered.
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Step 2Add the ginger and garlic and saute until fragrant, about a minute. Stir in the lentils, spices, tomato sauce, roasted pepper, and water.
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Step 3Cook 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.
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