This sweet and savory main course stew is even more luscious with ghee drizzled over it as a garnish. Serve with a salad for an enjoyable meal.
⅔ cup red lentils, rinsed
⅔ teff grain, ivory
4 cups water
1⅔ cups coconut milk
1 cup sliced onions
1 tablespoon + 2 teaspoons curry powder
1 ½ cups sliced carrots
1 ½ cups chopped mustard greens
⅔ cup chopped cilantro
1 tsp sea salt, or to taste
3 tablespoon ghee, melted
Recipe and photo courtesy of The Teff Company. Recipe developed by Leslie Cerier.
Easy, quick, filling, and delicious. Next time I think I’ll add more curry. Thanks for the great recipe.
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