Tuesday, January 05, 2010
Ethiopian Lentils and Vegetables
Ethiopian Vegetable Bowl
Lentil Bowl (recipe adapted from here)
1 small onion, diced
~1 tsp each ginger, garlic powder (aaargh, no garlic in the house! Use the real deal if you have it)
~1/4 tsp cayenne
1 c red lentils
Saute onion til transparent, add spices and fry for a minute or two. Add lentils and 3-4 cups of water and bring to the boil. Simmer for about 30 minutes, checking the water level occasionally.
Vegetable Bowl (recipe adapted from here)
1/2 large sweet potato, cut into small dice [original recipe calls for carrots but I didn't have any]
3-4 medium potatoes, cut into small dice
~1 tsp each ginger, garlic and turmeric
1/4 green cabbage, finely shredded
1/4 zucchini, cut into small dice (optional)
4-5 shallots, snipped
Saute the root vegetables in a big frypan until they brown, to deepen the flavour. Add spices and fry for a minute or two, then add a little bit of water until it's about 1cm deep. You want to steam the vegetables but cook the sauce off by the end of the dish, so start with a little bit of water and add more if necessary. Cover and simmer gently until the vegetables are almost tender, checking on the water level occasionally to make sure it doesn't stick. Then add the cabbage, zucchini and shallots and stir to coat thoroughly in divine-smelling yellow sauce. Add a bit more water if necessary (only enough to dampen the mix and make sure it doesn't stick) then cover and simmer for five minutes until vegetables are cooked through but still vibrant.
Serve with rice.