The recipe Ethiopian Lentil Curry could satisfy your Indian craving in approximately 1 hour and 15 minutes. For $1.01 per serving, you get a main course that serves 6. Watching your figure? This gluten free and vegetarian recipe has 268 calories, 15g of protein, and 6g of fat per serving. 3 people have made this recipe and would make it again. A mixture of masala molida, cauliflower head, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is awesome. Similar recipes include Spicy Ethiopian Red Lentil Stew, Ethiopian s: Mesir Wat Red Lentil Stew with Ayib, and Red Lentil Curry.
Ethiopian Lentil Curry Instructions
- 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.
Credit: Foodista.com – The Cooking Encyclopedia Everyone Can Edit