Ethiopian Vegetable Bowl


Ethiopian-Vegetable-BowlTry this ethiopian vegetable bowl recipe by recipes expert.


1/4 cup vegetable oil
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon fenugreek seeds
1 head garlic, chopped
1 teaspoon salt
3 large onions, minced
4 large carrots, diced
4 large potatoes, diced
1/4 head cabbage, minced
2 cups tomato puree
2 cups water
Salt and pepper to taste


Heat the oil in a big skillet on medium-high flame. Mix in the ginger, black pepper, garlic, cloves, turmeric, fenugreek, and one teaspoon salt. Go on stirring until the spices and garlic are coated finely in oil, for almost 40 seconds. Mix in the onions; cook, mixing, until transparent, for almost 6 minutes. Put in the carrots, potatoes, with cabbage; cook, stirring regularly until the vegetables start to tender, for almost 4 minutes.
Mix in the tomato puree and stir with water. Go on cooking over very low flame, until vegetables are tender and the tomato sauce is condensed, for almost 50 minutes. Taste for seasoning and put in additional salt and pepper, if you like.