This is a great simple curry recipe based upon the unique combination of spices used in certain Ethiopian dishes. This also works really well with chickpeas, and as there aren’t any chillies in here I found it was child-friendly too!
1 large onion, finely chopped
2 medium sweet potatoes, diced
100g fresh okra, topped and tailed then halved
1 large red pepper, deseeded and diced
5 garlic cloves, minced
2 tsp fresh ginger, finely chopped
2 tbs olive oil
4 tbs red split lentils
1 tbs tomato purée
1 tsp ground coriander
1 1/2 tsp smoked paprika
1/2 tsp each of the following ground spices; allspice, fenugreek, ginger, cinnamon
Salt and black pepper to taste
1. Add the onion, garlic, ginger, red pepper and sweet potato to a large saucepan with the olive oil and saute at a medium heat for approximately 8 minutes.
2. Add the lentils, okra, tomato puree and water and bring to the boil before adding the ground spices.
3. Reduce the heat and simmer until the water has been absorbed (approx. 20 minutes).
4. Season to taste and serve hot with boiled coconut rice or naan bread.