- 24th
- January
- 2011
Ethiopian Vegetable Bowl
This was my first time cooking AND eating Ethiopian food! I’ve heard it’s similar to indian food, which is true..but the taste is completely different. I loved it! Very tasty - and I chose a dish that was fairly easy to make. Try it out! :)
- 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
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.
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.
