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Ethiopian Red Lentil Sweet Potato Coconut Curry

Prep Time20 mins
Active Time50 mins
Total Time1 hr 10 mins
Cuisine: African, Ethiopian
Keyword: African
Yield: 8
Author: LaToya Hamer

Materials

  • 1 cup red lentils
  • 3 medium large sweet potatoes chopped
  • 1 regular yellow onion chopped
  • 3 cloves garlic minced
  • 1 jalapeƱo finely chopped
  • 1 bell pepper chopped
  • 2 sweet red peppers diced
  • 1/2 cup tomato sauce
  • 2 tsp ginger minced
  • 2 tsp chili powder
  • 1/2 tbsp curry (to taste)
  • 1/2 tbsp cumin (to taste)
  • 1 tsp tumeric (to taste)
  • 1/2 tsp pink himalayan salt
  • 1/2 tsp pepper
  • 1 tbsp bebere
  • 1 tsp allspice
  • 1 cup coconut milk (to taste)
  • 2 tbsp vegetable oil
  • 1 medium tomato diced

Instructions

  • Wash your hands and clean your vegetables
  • Saute chopped potatoes in skillet until tender in the center
  • In a large pot, warm oil over medium heat. Saute chopped onion, minced garlic, finely chopped jalapeƱos, chopped bell peppers, diced sweet red peppers, minced ginger, chili powder, curry, cumin, tumeric, pink himalayan salt, pepper, bebere, allspice.
  • Add the rinsed lentils and water to cook. Add diced tomatoes, tomato sauce and reduce to a simmer 15-20 minutes, until lentils are tender.
  • Add cooked sweet potatoes and coconut milk to the pot and let simmer 30 minutes