Ethiopian Vegetable Bowl

Ethiopian Vegetable Bowl

17
alemana 2

"A delicious blend of flavors. Comfort food. Extremely aromatic and fragrant."

Ingredients

55 m {{adjustedServings}} servings 286 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large skillet over medium-high heat. Stir in the ginger, turmeric, black pepper, cloves, fenugreek, garlic, and one teaspoon salt. Continue to stir until the spices and garlic are well coated in oil, about 30 seconds. Stir in the onions; cook, stirring, until translucent, about 5 minutes. Add the carrots, potatoes, and cabbage; cook, stirring frequently, until the vegetables begin to soften, about 3 minutes.
  2. Stir in the tomato puree and the water. Continue to cook over very low heat, until vegetables are soft and the tomato sauce thickens, about 30 to 40 minutes. Taste for seasoning and add additional salt and pepper, if needed.

Footnotes

  • Cook's Note
  • An acceptable substitution for ingera is basmati rice.
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Reviews

17
  1. 25 Ratings

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Really simple recipe with surprisingly good flavours. I followed the suggestion and doubled the spices but didn't change anything else. I was worried that it wouldn't have much flavour as the ...

This was tastier than I imagined it would be. My husband, who is a meat lover, actually enjoyed it. Of couse he said he thought it would be great with beef stew meat. :) I think lamb would be a ...

This recipe was a great base for a warming vegetarian stew! I decreased the garlic by half, used about 1.5 inches of fresh garlic, and increased the tumeric and cloves. It made a GREAT sauce :...