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...
Provided by Marsha Gardner
Categories Other Main Dishes
Number Of Ingredients 14
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.
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
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
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-STYLE LENTILS WITH YAMS (OR SWEET POTATOES)
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
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.
LENTIL & SWEET POTATO CURRY
A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread
Provided by Ren Behan
Categories Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
- Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
- Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.
Nutrition Facts : Calories 613 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 1.8 milligram of sodium
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