This is an Ethiopian vegetarian stew made with Berbere. Full of flavour and very filling.
Ingredients
- ½ cup onion sliced
- 10 cloves garlic thinly sliced
- 2 cups of carrots thinly sliced
- 1 cup water
- 3 tablespoons oil
- 1 teaspoon turmeric ground
- 1 fresh hot chilli scraped of seeds and chopped
- 450g cabbage coarsely sliced
- 2 teaspoons Ground's Berbere
- 1 tablespoon tomato paste
- 1 teaspoon salt to taste
- 450g potatoes cut into fingers
Method
In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 minutes. Add ½ cup of the water and cook 5 minutes longer. Add the oil and continue to simmer for a few minutes. Add the turmeric, chillies, and cabbage, then cover the pan and steam to reduce the bulk for 2 minutes. Stir well and add the Berbere, tomato paste, salt and the potatoes. Cover the pan and cook for 5 minutes. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with flat breads.