Ethiopian Vegetable Bowl Recipe
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Ethiopian Vegetable Bowl

By: alemana  
"A delicious blend of flavors. Comfort food. Extremely aromatic and fragrant."

Rating: This weblink has been rated 7 times with an average star rating of 4.1 Read Reviews (5)

Rate/Review | 297 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 8 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

Directions

  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.

Footnotes

  • Cook's Note
  • An acceptable substitution for ingera is basmati rice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 286 | Total Fat: 7.4g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by goodlookincookin 
This was tastier than I imagined it would be. My husband, who is a meat lover, actually... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2009 by Caroline C 
It was REALLY garlicky but very very good. I cut back on the oil (1/4 of a cup??) and the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2009 by Kristin 
This recipe was a great base for a warming vegetarian stew! I decreased the garlic by half,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by Annie C 
Excellent! I did not add the cabbage, but added beef cubes. I cooked it in the crockpot. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by CHIX96 
Very yummy. I did not use cabbage or carrots, but used 3 potatoes, 1/2 cup lentils, and 2... MORE

 
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