Ethiopian Vegetable Bowl

Ethiopian Vegetable Bowl

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  alemana

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

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (17)

Rate This Recipe
dinner for breakfast

dinner for breakfast

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 smell wasn't that strong, and before it finished cooking it was a little on the bland side. I resisted the urge to add more spices and it proved to be the right decision. Thanks for the great recipe.



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 good choice. We did eat this meatless, but I did sprinkle a small bit of good fresh goat cheese on top. Yum. The house smelled wonderful while cooking this. I would suggest cutting the potatoes rather small so that they get nice and soft. I cut mine in larger cubes and had to cook this an additional 45 minutes and they were still rather hard. Overall, this was good, and the hubby requests it again.



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 :) I also added some pumpkin in place of about half the potatoes and ate it with brown basmati rice. I think a squirt of lime juice at the end would've be a nice touch... if I had a lime ;) This seems to be one of those things that gets better the longer you cooked it... i cooked mine for a little over an hour. So good! Thanks for posting it!

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Amount Per Serving (8 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 51.7 g
  • 17%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 637 mg
  • 25%

Based on a 2,000 calorie diet



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Ethiopian Cabbage Dish


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Kiwi-Roast Vegetable Mix