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Ethiopian Style Dinner Recipe:
Dash of olive oil (for frying)
1 1/2 cups basmati rice
3 cups water
1/2 tsp turmeric
1 medium white onion (diced)
3 garlic cloves (minced)
1 1/2 tsp ginger
1 tbsp curry powder
1 1/2 cups brown lentils
4 cups vegetable broth
1 can diced tomatoes
4 medium potatoes (chopped into medium size pieces)
1/2-1 sweet potato (chopped into medium size pieces)
3 carrots (chopped into medium size pieces)
1 Zucchini (diced)
1/2 red bell pepper (diced)
1/2 cayenne pepper or to taste
1 bag of baby spinach
Pink himalayan salt and pepper to taste
Sauté onion in a large pot in a dash of olive oil until soft on medium to high heat.
Add zucchini and red bell pepper and cook until soft.
Add garlic, ginger, curry powder and cayenne pepper and sauté for an another minute.
Add the rest of the vegetable and stir through.
Add lentils and stir through.
Add vegetable broth and tomatoes. Stir through.
Raise the heat until it boils and then simmer for 40 minutes with the lid off.
After 40 minutes, add spinach and stir through until wilted.
Place rice in a pot with 3 cups of water.
Add turmeric and stir through.
Bring to a boil, turn down to simmer, place the lid on and cook for 15-20 minutes.
Serve curry over the rice and garnish with some pepper.
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