Reviewed: Feb. 7, 2012

I really enjoyed this Ethiopian-inspired dish. It happened to have everything I was trying to use from my winter CSA and it made for a savory dish that smelled amazing...the cloves really make for a treat. I halved the garlic and used fresh turmeric, ginger, and veggie stock. I like serving it over brown rice or bulgar since i don't tend to have injera on hand.

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Reviewer:

teffymae

Cooking Level: Intermediate

Reviewed: Oct. 16, 2011

This was a good simple meal. Mine came out a lot like Japanese curry and was especially good when I ate it over rice. I agree that meat would be delicious in this meal but anyone should be able to add meat to this if they wanted without a problem. I rather like eating vegetarian meals most of the time anyway.

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MUSICEUPHONY

Reviewed: Jun. 28, 2011

We all liked this. My kids - 10 and 12 - were able to help prepare it, which is always good. I added lentils, skipped the fenugreek (b/c it wasn't on hand), and used sauce instead of puree. We like things on the spice side, so I would probably add more garlic next time. I was actually wondering if raisins would be interesting to add for the last few minutes. In any case, we will make it again and try different variations. I like the idea of lime juice and will probably try that. Thanks!

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Reviewer:

gogoet

Reviewed: May 2, 2011

I made a big skillet of this last night- delicious! I look forward to having to to eat for a couple of days. I did make a couple of modifications. As others have mentioned, I upped the turmeric and significantly reduced the ginger. I also added around half a teaspoon of cayenne to give it a little kick. Where it calls for tomato puree and water, I tossed two large tomatoes and some vegetable broth into a blender. I added the cabbage separately, closer to the end, since I wanted it to retain a little more texture and flavor. Finally, I added about a cup of frozen green peas. The peas were really the main change, I just like them in this kind of dish!

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Reviewer:

Sappheyes

Reviewed: Mar. 20, 2011

I made this to try to impress the little Ethiopian girl I tutor. She did like it but said it is not Ethiopian food. I later attended a class hosted by the Ethiopian adoption support group in our area and learned to make some very good Ethiopian food. It is traditional to use a lot of garlic, onion and tomato paste. You also need a special spice that is only available from Ethiopia but a good substitute is called Spicy Salt available at some ethnic specialty shops.

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Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Feb. 9, 2011

Really simple recipe with surprisingly good flavours. I followed the suggestion and doubled the spices but didn't change anything else. I was worried that it wouldn't have much flavour as the smell wasn't that strong, and before it finished cooking it was a little on the bland side. I resisted the urge to add more spices and it proved to be the right decision. Thanks for the great recipe.

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Reviewer:

dinner for breakfast

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Berlin, Berlin, Germany

Reviewed: Sep. 1, 2010

A little less Clove next time and I think it would be perfect!

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Reviewer:

ahhkaleigh

Reviewed: Feb. 15, 2010

Very tasty, but not hot, so my one-year-old loved it! My husband also requested to have it again. For the veggies, I used 1 onion, 1 bowl of Trader Joe's chopped stir-fry veggies, and 2 cups diced tomatoes rather than tomato puree. I used Trader Joe's mixed bean medley rather than potatoes. I served it on top of whole wheat couscous, made with butter and veggie broth.

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