Ingredients: 2 medium sweet potatoes, peeled and cut into cubes
5 cups water divided
2 cups dried red lentils
2 cups vegetable stock
1 small onion, diced
1 tablespoon oil
2 teaspoons curry powder
2 teaspoons ginger, grated
2 teaspoons turmeric
1 tablespoons sugar, divided
3 cloves garlic, minced
1-6 ounce can tomato paste
1 cup coconut milk
1 cup red onion, thinly sliced
2 cups rice, uncooked
1 cup cilantro leaves
Method:
1. Add 2 cups rice to pressure cooker with 2 ½ cups water. Close and choose rice setting or cook on high pressure for 6 minutes. Remove and keep warm until ready to serve.
2. Heat ½ cup water, vinegar and sugar in a pan to boiling. Turn off heat, add sliced red onion and let stand 20 minutes at room temperature. Drain and set aside.
3. In pressure cooker on saute setting, add oil until warm. Add onions and garlic and saute until softened.
4. Add curry paste, ginger, berbere and turmeric and saute until fragrant.
5. Add tomato paste and toast until dark red.
6. Add sweet potatoes, 2 cups water, sugar, lentils, vegetable stock and coconut milk. Close and cook on high pressure for 7 minutes.
7. Serve curry over rice and topped with red onion and cilantro as desired. Enjoy!
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