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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

An acceptable substitution for injera is basmati rice.

Nutrition Facts

286.5 calories; protein 6.8g 14% DV; carbohydrates 51.7g 17% DV; fat 7.4g 11% DV; cholesterolmg; sodium 608.3mg 24% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2011
Really simple recipe with surprisingly good flavours. I followed the suggestion and doubled the spices but didn't change anything else. I was worried that it wouldn't have much flavour as the smell wasn't that strong and before it finished cooking it was a little on the bland side. I resisted the urge to add more spices and it proved to be the right decision. Thanks for the great recipe. Read More
(35)
29 Ratings
  • 5 star values: 11
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/10/2011
Really simple recipe with surprisingly good flavours. I followed the suggestion and doubled the spices but didn't change anything else. I was worried that it wouldn't have much flavour as the smell wasn't that strong and before it finished cooking it was a little on the bland side. I resisted the urge to add more spices and it proved to be the right decision. Thanks for the great recipe. Read More
(35)
Rating: 4 stars
02/23/2009
This was tastier than I imagined it would be. My husband who is a meat lover actually enjoyed it. Of couse he said he thought it would be great with beef stew meat.:) I think lamb would be a good choice. We did eat this meatless but I did sprinkle a small bit of good fresh goat cheese on top. Yum. The house smelled wonderful while cooking this. I would suggest cutting the potatoes rather small so that they get nice and soft. I cut mine in larger cubes and had to cook this an additional 45 minutes and they were still rather hard. Overall this was good and the hubby requests it again. Read More
(21)
Rating: 4 stars
02/24/2009
This recipe was a great base for a warming vegetarian stew! I decreased the garlic by half used about 1.5 inches of fresh garlic and increased the tumeric and cloves. It made a GREAT sauce:) I also added some pumpkin in place of about half the potatoes and ate it with brown basmati rice. I think a squirt of lime juice at the end would've be a nice touch... if I had a lime;) This seems to be one of those things that gets better the longer you cooked it... i cooked mine for a little over an hour. So good! Thanks for posting it! Read More
(17)
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Rating: 4 stars
02/12/2009
It was REALLY garlicky but very very good. I cut back on the oil (1/4 of a cup??) and the cloves, used ground fenugreek instead of seeds, and I added maybe 2/3 of a can of chicken broth as it was getting rather dry. We ate it with paratha. I think I'll add a handful of peas next time. Thanks, alemana! Read More
(16)
Rating: 5 stars
04/13/2009
Excellent! I did not add the cabbage but added beef cubes. I cooked it in the crockpot. Read More
(12)
Rating: 4 stars
03/22/2011
I made this to try to impress the little Ethiopian girl I tutor. She did like it but said it is not Ethiopian food. I later attended a class hosted by the Ethiopian adoption support group in our area and learned to make some very good Ethiopian food. It is traditional to use a lot of garlic onion and tomato paste. You also need a special spice that is only available from Ethiopia but a good substitute is called Spicy Salt available at some ethnic specialty shops. Read More
(10)
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Rating: 4 stars
09/01/2010
A little less Clove next time and I think it would be perfect! Read More
(6)
Rating: 5 stars
02/17/2010
Very tasty but not hot so my one-year-old loved it! My husband also requested to have it again. For the veggies I used 1 onion 1 bowl of Trader Joe's chopped stir-fry veggies and 2 cups diced tomatoes rather than tomato puree. I used Trader Joe's mixed bean medley rather than potatoes. I served it on top of whole wheat couscous made with butter and veggie broth. Read More
(5)
Rating: 4 stars
08/04/2009
Very yummy. I did not use cabbage or carrots but used 3 potatoes 1/2 cup lentils and 2 chickens breasts. Read More
(4)