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.
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