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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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Ethiopian vegetable stew traditionally eaten with injera, but also completely delicious with couscous Ingredients:
1 medium onion, in wedges |
4 tablespoons safflower oil |
4 carrots, in 1 in. pieces |
3 cups water |
1 (16 ounce) can tomato sauce |
2 teaspoons salt |
1 teaspoon ginger, minced |
3 potatoes, peeled & in 1 in pieces |
1 small cabbage, in wedges |
1/4 cup paprika |
1 tablespoon cumin |
2 teaspoons cardamom |
2 teaspoons ground fenugreek |
2 teaspoons ground ginger |
2 teaspoons cayenne |
2 teaspoons salt |
1 teaspoon white pepper |
1 teaspoon ground coriander |
1 teaspoon nutmeg |
1/2 teaspoon turmeric |
1/2 teaspoon ground allspice |
1/2 teaspoon cinnamon |
1/2 teaspoon ground cloves |
Directions:
1. Saute onions until soft, add carrots, water, tomato sauce, salt,& ginger and simmer for 10 min, covered.
2. Add potatoes& spices and cook for another 10 min.
3. Add cabbage and cook until tender.
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