Ethiopian Vegetable Bowl

This satisfying Ethiopian vegetable stew is extremely fragrant, and is often served on injera. If injera is not available, steamed basmati rice makes a great substitute.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 287 Calories

Ingredients

• ½ teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon salt
• ¼ cup vegetable oil
• ½ teaspoon ground black pepper
• 2 cups water
• salt and pepper to taste
• ½ teaspoon ground turmeric
• 2 cups tomato puree
• 4 large carrots, cubed
• 1 head garlic, minced
• 3 large onions, chopped
• 1 teaspoon fenugreek seeds
• 4 large potatoes, cubed
• ¼ head cabbage, chopped

Recipe Instructions

Step 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.

Step 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.