Ethiopian Red Lentil And Sweet Potato Curry Recipes

ETHIOPIAN-STYLE LENTILS WITH YAMS (OR SWEET POTATOES)

Ethiopian-style Lentils With Yams (or Sweet Potatoes) image

This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika

Provided by catwolf

Categories Stew

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 17

Ingredients

1/2 onion, diced
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
1/2 small sweet potatoes or 1/2 small yam, diced
1/4 red sweet bell pepper, diced
1 teaspoon olive oil
2 tablespoons lentils (split red)
1 -2 teaspoon tomato paste
1 cup water
3/4 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground fenugreek
1/4 teaspoon ground ginger
salt or soy sauce
black pepper

Steps:

saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
add the red bell pepper and saute for an additional minute.
add the lentils, tomato paste and water.
bring water to a boil.
add the paprika, coriander, allspice, fenugreek and ginger.
lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
add salt, soy sauce and black pepper as needed, and serve.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.

ETHIOPIAN RED LENTIL AND SWEET POTATO CURRY

Ethiopian Red Lentil and Sweet Potato Curry image

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...

Provided by Marsha Gardner

Categories Other Main Dishes

Number Of Ingredients 14

Ingredients

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 water
1 1/2 tsp cinnamon
1/2 tsp cumin
1 tsp allspice, ground
2 tsp paprika
2 tsp ginger powder
kosher salt and freshly ground black pepper to taste

Steps:

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.

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