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Ethiopian Vegetable Bowl

A great, simple and delicious vegetarian dish.
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Course Dinner
Cuisine Ethiopian

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*For a little more spice, you can add 1/2-1 tsp of Aleppo Chilis ground (https://www.amazon.com/gp/product/B07YJ3Y2NX/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1).
Keyword Ethiopian cuisine, Ethiopian Food, Flat Bread, Vegetarian Dishes
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