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1. Heat oil in a large non-stick frying pan. Add seeds. Fry until mustard seeds start to pop. Add the carrot and stir. Let carrot sweat for 10 minutes.
2. Saute garlic, ginger, jalapeno and turmeric in oil in a separate pan for 3 minutes, add a little berbere and salt, then mix everything with carrots.
3. Add stock, lentils and more berbere, then simmer for 30 minutes. Add more stock if pan gets too dry.
4. Add peanut butter, curry powder, salt and pepper. Simmer until lentils are cooked to a thick consistency. Garnish with yogurt and cilantro. Serve on rice, naan or pita bread.
Thanks to Allison for this!
Featherstone Farm Recipes
Explore our recipe pages for lots of great ways to use your produce! (And please be patient as we port over our recipes to this new site).
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