As mentioned in the blog on Injera, Ethiopian flat bread, there are a numerous different vegetarian dishes that are made in Ethiopia and for which the Injera works very well. Ethiopians are a very pious people. They are Orthodox Christians and fast up to 200 days a year. The vegetarian dishes obviously play an important part of this fasting culture. The following dish includes onions, potatoes and carrots. It is delicious, vegetarian, Lenten and delicious. As I said in the Injera post, I roll the Injera up over a filling, something like a crepe or tortilla. The classic way to eat Ethiopian dishes with Injera is to put the stew or the vegetable bowl on top of a flat Injera. Then you tear off pieces of the Injera and scoop up the toppings.
Ethiopian Vegetable Bowl
- ¼ Cup Peanut or other vegetable oil
- ½ tsp Ginger ground Or 1 TBSP fresh grated ginger
- ½ tsp Tumeric ground
- ½ tsp Black Pepper ground
- 1 tsp Cloves ground
- 1 tsp Fenugreek seeds https://www.amazon.com/gp/product/B08BY515J3/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
- 1 Garlic head, all cloves cleaned and minced
- 1 tsp Sea Salt
- 3 Large White or Sweet Onions
- 4 Large Carrots cubed (~10 ounces)
- 4 Large Potatoes (~2 ⅔ pounds)
- ¼ Head of Cabbage chopped
- 2 cups Tomato Puree
- 2 cups Vegetable Broth You can use water, but the broth adds lots of umami and savoriness
- Heat the peanut oil in a large Dutch Oven over medium to medium high heat.
- Add the ginger, tumeric, black pepper, cloves, fenugreek, garlic and salt. Mix with the oil well, until the spices are very fragrant.
- Add the Onions, and mix well with the oil and spices. Add the carrots, potatoes and cabbage. Mix well and fry for a few minutes.
- Add the tomato puree and broth.
- Cook, covered, until the vegetables are soft
- Add extra salt and pepper if needed.