Rating: 4.5 stars
29 Ratings
  • 5 star values: 11
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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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

287 calories; protein 6.8g; carbohydrates 51.7g; fat 7.4g; sodium 608.3mg. Full Nutrition
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