A few years ago I went to an Ethiopian restaurant and was completely taken with the food. I couldn’t remember all of the curries that I tried but I do remember the bread they served with the main course: injera. I wanted to recreate that meal at home so I set out researching Ethiopian curries. It turns out that the 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 sweetness that balanced the spices. It was a really simple dish that tasted great with the injera.
Ethiopian Red Lentil and Sweet Potato Curry
(makes 7-8 servings)
- 1 yellow onion, chopped
- 2 tbsp vegetable oil
- 3 tbsp ginger, minced
- 3 cloves garlic, minced
- 2 1/2 medium sweet potatoes, 1/2 inch dice
- 1 red pepper, roasted and diced
- 1 1/2 cups lentils
- 2 cups tomato sauce
- 1 cup water
- 1 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 tsp allspice
- 2 tsp paprika
- 2 tsp ginger
- Salt and pepper to taste
- 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.
- Add the ginger and garlic and saute until fragrant, about a minute.
- Stir in the lentils, spices, tomato sauce, roasted pepper, and water.
- 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.