Ethiopian Vegetable Bowl Recipe

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Ingredients:

Serving

1/4 cup vegetable oil
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp ground black pepper
1 tsp ground cloves
1 tsp fenugreek seeds
1 head garlic, minced
1 tsp 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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	184.45 Kcal (772 kJ)
Calories from fat	61.77 Kcal
		% Daily Value*
Total Fat	6.86g	11%
Sodium	376.85mg	16%
Potassium	735.31mg	16%
Total Carbs	29.28g	10%
Sugars	10.47g	42%
Dietary Fiber	6.38g	26%
Protein	3.85g	8%
Vitamin C	24.6mg	41%
Vitamin A	1mg	34%
Iron	0.9mg	5%
Calcium	76mg	8%

Amount Per 100 g
Calories	58.96 Kcal (247 kJ)
Calories from fat	19.75 Kcal
		% Daily Value*
Total Fat	2.19g	11%
Sodium	120.46mg	16%
Potassium	235.05mg	16%
Total Carbs	9.36g	10%
Sugars	3.35g	42%
Dietary Fiber	2.04g	26%
Protein	1.23g	8%
Vitamin C	7.9mg	41%
Vitamin A	0.3mg	34%
Iron	0.3mg	5%
Calcium	24.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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