Ethiopian Lentil Curry

Name: Ethiopian Lentil Curry
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp Amchar Masala (1 tablespoon amchar masala); 1 cup Brown Lentil (1 cup brown lentils); 1 can Crushed Tomatoes (1 can crushed tomatoes); 1 piece Cauliflower (1 cauliflower head, cut into bite size pieces); 2 pieces Garlic (2 garlic cloves, minced); 1 piece Yellow Onion (1 onion, diced); 2 cup Green Peas (2 cups frozen peas); ¼ cup Heavy Cream (1/4 cup plain yogurt (optional)) — optional; 2 tbsp Garam Masala (2 tablespoons masala molida, also known as berbere); 1 can Tomato Paste (1 can tomato paste); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil)

75 minIndian

Servings6

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Vegetarian
Gluten Free
Pescatarian

Steps

1In a large pot heat oil over medium heat.
2Add onions and saut until translucent.
3Add minced garlic and continue to saut for another minute.
4Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.
5Pour crushed tomatoes and tomato paste into the pot and stir to combine.
6Add 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.
7Mix in plain yogurt and serve immediately.