This Ethiopian yellow split peas curry served with rice and greens is not only a satisfying and hearty dish but also a very nutritious meal.
This recipe is inspired to two world-famous Ethiopian dishes, the Kik Alicha and the Wat. The former is a curry prepared with yellow split peas, onions, and turmeric; the latter is a red split lentil stew simmered in a spicy berbere seasoning.
We combined these two dishes into a mouthwatering Ethiopian Alicha recipe that is vegan, gluten-free, and nut-free. Here at Foodaciously, we want to help everyone enjoy the food they love without compromise. That's why we have created a Smart-Search tool that matches our best recipes with your diet needs. You should check it out.
In our recipe below we'll show how to make the berbere seasoning from scratch for this curry dish, but you can also opt for a quick store-bought mix.
What's great about this recipe is that it's also under 400 calories per serving and it makes a nutritionally balanced meal. Thanks to the combination of peas and rice, it provides a complete source of plant-based proteins, plenty of fibres, and iron.
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