Ethiopian Vegetable Bowl


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

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
8 servings


  • ¼ cup vegetable oil

  • ½ teaspoon ground ginger

  • ½ teaspoon ground turmeric

  • ½ 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 large potatoes, cubed

  • ¼ head cabbage, chopped

  • 2 cups tomato puree

  • 2 cups water

  • salt and pepper to taste


  1. 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.

  2. 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 (per serving)

287 Calories
7g Fat
52g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 287
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Sodium 608mg 26%
Total Carbohydrate 52g 19%
Dietary Fiber 9g 31%
Total Sugars 10g
Protein 7g
Vitamin C 65mg 326%
Calcium 91mg 7%
Iron 3mg 19%
Potassium 1353mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.