Recipe by alemana
"A delicious blend of flavors. Comfort food. Extremely aromatic and fragrant."
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ground black pepper
salt and pepper to taste
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.
This was tastier than I imagined it would be. My husband, who is a meat lover, actually enjoyed it. Of couse he said he thought it would be great with beef stew meat. :) I think lamb would be a good choice. We did eat this meatless, but I did sprinkle a small bit of good fresh goat cheese on top. Yum. The house smelled wonderful while cooking this. I would suggest cutting the potatoes rather small so that they get nice and soft. I cut mine in larger cubes and had to cook this an additional 45 minutes and they were still rather hard. Overall, this was good, and the hubby requests it again.
This recipe was a great base for a warming vegetarian stew! I decreased the garlic by half, used about 1.5 inches of fresh garlic, and increased the tumeric and cloves. It made a GREAT sauce :) I also added some pumpkin in place of about half the potatoes and ate it with brown basmati rice. I think a squirt of lime juice at the end would've be a nice touch... if I had a lime ;) This seems to be one of those things that gets better the longer you cooked it... i cooked mine for a little over an hour. So good! Thanks for posting it!
It was REALLY garlicky but very very good. I cut back on the oil (1/4 of a cup??) and the cloves, used ground fenugreek instead of seeds, and I added maybe 2/3 of a can of chicken broth as it was getting rather dry. We ate it with paratha. I think I'll add a handful of peas next time. Thanks, alemana!
Excellent! I did not add the cabbage, but added beef cubes. I cooked it in the crockpot.
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.
A little less Clove next time and I think it would be perfect!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ethiopian Vegetable Bowl
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 286
** Calories from Fat: 67
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