Ethiopian Vegetable Bowl Tasty Recipes

Maret 21, 2020

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Ethiopian Vegetable Bowl

"A delicious blend of flavors. Comfort food. Extremely fragrant and fragrant."

Ingredients :

1/4 cup vegetable oil
half of teaspoon ground ginger
1/2 teaspoon floor 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 big potatoes, cubed
1/four head cabbage, chopped
2 cups tomato puree
2 cups water
salt and pepper to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Heat the oil in a massive skillet over medium-excessive warmness. Stir inside the ginger, turmeric, black pepper, cloves, fenugreek, garlic, and one teaspoon salt. Continue to stir until the spices and garlic are nicely coated in oil, approximately 30 seconds. Stir inside the onions; cook, stirring, until translucent, about five mins. Add the carrots, potatoes, and cabbage; cook dinner, stirring often, till the greens start to melt, about 3 minutes.
Stir within the tomato puree and the water. Continue to cook dinner over very low warmness, till veggies are smooth and the tomato sauce thickens, about 30 to forty minutes. Taste for seasoning and add extra salt and pepper, if wanted.

Notes :

An ideal substitution for injera is basmati rice.

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