Ingredients
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2 tablespoons ghee or coconut oil (or use olive oil)
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1 large onion, chopped into thin rings
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2 carrots, chopped into thin slices
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2 celery stalks, chopped into thin ribbons
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2 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon coriander seeds
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½ teaspoon freshly grated nutmeg
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¼ teaspoon salt
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1 cup water
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¾ cup tomato puree
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1 cup cooked lentils (such as green split pea lentils or red lentils), rinsed and drained well
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1 1/2 cups cooked quinoa, rinsed and drained well
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2 cups frozen corn kernels, thawed
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2 cups cooked broccoli florets
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2 cups cooked cauliflower florets
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1 tablespoon berbere powder (optional)
Directions
Subtitle: An authentic Ethiopian curry that delivers bold flavor and rich texture
Description: This spicy vegetable curry is perfect for any meal. The berbere seasoning adds a unique African twist while still retaining its Indian roots. The result is a tasty, versatile curry that can be enjoyed on its own or as part of a larger meal.
Ingredients:
– 2 tablespoons ghee or coconut oil (or use olive oil)
– 1 large onion, chopped into thin rings
– 2 carrots, chopped into thin slices
– 2 celery stalks, chopped into thin ribbons
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon coriander seeds
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon salt
– 1 cup water
– ¾ cup tomato puree
– 1 cup cooked lentils (such as green split pea lentils or red lentils), rinsed and drained well
– 1 1/2 cups cooked quinoa, rinsed and drained well
– 2 cups frozen corn kernels, thawed
– 2 cups cooked broccoli florets
– 2 cups cooked cauliflower florets
– 1 tablespoon berbere powder (optional)
Instructions:
1. In a medium pot, heat the oil over medium heat until shimmering. Add the onions and sauté until translucent, about 5 minutes.
2. Add the carrots, celery, garlic, cumin, coriander, nutmeg, and salt. Stir to combine and continue cooking until the vegetables are softened, about 5 minutes longer.
3. Pour in the water, tomato puree, and berbere powder (if using). Bring to a simmer and stir frequently to prevent sticking. Cook for approximately 5 minutes, or until the sauce has thickened slightly.
4. Add the lentils, quinoa, frozen corn, and broccoli. Stir to combine and cover partially with a lid. Simmer for about 15 minutes, or until all the grains have absorbed the liquid.
5. Add the cauliflower and cook for another 5 minutes. Remove from the heat once the vegetables are tender.
6. Taste the soup and adjust the seasoning if necessary. Serve hot with steamed brown rice.
Difficulty Level: Easy
Servings: 6-8
Nutritional Information:
– Calories: 375 per serving
– Fat: 16 grams
– Carbohydrates: 30 grams
– Protein: 12 grams
– Total Time: About 40 minutes
Note: If you prefer a milder version, leave out the berbere powder when making the soup.
Steps
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1
Done
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In a medium pot, heat the oil over medium heat until shimmering. Add the onions and sauté until translucent, about 5 minutes. |
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2
Done
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Add the carrots, celery, garlic, cumin, coriander, nutmeg, and salt. Stir to combine and continue cooking until the vegetables are softened, about 5 minutes longer. |
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3
Done
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Pour in the water, tomato puree, and berbere powder (if using). Bring to a simmer and stir frequently to prevent sticking. Cook for approximately 5 minutes, or until the sauce has thickened slightly. |
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4
Done
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Add the lentils, quinoa, frozen corn, and broccoli. Stir to combine and cover partially with a lid. Simmer for about 15 minutes, or until all the grains have absorbed the liquid. |
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5
Done
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Add the cauliflower and cook for another 5 minutes. Remove from the heat once the vegetables are tender. |
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6
Done
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Taste the soup and adjust the seasoning if necessary. Serve hot with steamed brown rice. |
