Ethiopian Vegetable Bowl
From grizzlybear 16 years ago
- 40 minutes to make
- Serves 8
"A delicious blend of flavors. Comfort food. Extremely aromatic and fragrant."
Ingredients
- • 1/4 cup vegetable oil shopping list
- • 1/2 teaspoon ground ginger shopping list
- • 1/2 teaspoon ground turmeric shopping list
- • 1/2 teaspoon ground black pepper shopping list
- • 1 teaspoon ground cloves shopping list
- • 1 teaspoon fenugreek seeds shopping list
- • 1 head garlic, minced shopping list
- • 1 teaspoon salt shopping list
- • 3 large onions, chopped shopping list
- • 4 large carrots, cubed shopping list
- • 4 large potatoes, cubed shopping list
- • 1/4 head cabbage, chopped shopping list
- • 2 cups tomato puree shopping list
- • 2 cups water shopping list
- • salt and pepper to taste shopping list
How to make it
- 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.
People Who Like This Dish 5
- myrna Leuven, BE
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- lowcountrycook Mt Pleasant, SC
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- grizzlybear CA
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The Rating
Reviewed by 2 people-
Yes, I can smell it cooking! Great post and I will definitely be making it!
valinkenmore
in Malott loved it
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" It was excellent "