Ethiopian Vegetable Bowl Recipe

Name: Ethiopian Vegetable Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground black pepper; 1 teaspoon ground cloves; 1 teaspoon fenugreek seeds; 1 head garlic, minced; 1 teaspoon salt; 3 large onions, chopped; 4 large carrots, cubed; 4 large potatoes, cubed; 1/4 head cabbage, chopped; 2 cups tomato puree; 2 cups water; salt and pepper to taste

Servings: persons

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

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.

603

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1/2 teaspoon ground ginger, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground black pepper, and more.

Yes, Ethiopian Vegetable Bowl falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian Vegetable Bowl

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