This is a simple Ethiopian vegatable dish. If you enjoyed the coconut curry potato wrap [1], then you will most likely like this easy to make, but quite tasty, vegetable dish.
Servings:
2
Preparation Time:
1 hour
Tools
- knife and cutting board
- heavy bottom covered sauce pan
- wooden spoon
Ingredients
A
- 2 T. oil
- 1 medium potato, diced
- 1 medium onion, diced
- 1 large carrot, diced
- 1/2 t. kosher salt
B
- 4 cloves garlic, crushed & chopped
- 1 t. kosher salt
- 1 t. ground ginger
- 1 t. black pepper
- 1/2 t. tumeric
- 1/4 t. sugar (optional)
C
- 1 c. vegetable broth
D
- 1/2 c. frozen peas (optional)
Cooking Instructions
- Place the oil into the sauce pan over medium-low heat.
- Wash and dice the vegetables and place them all into the pan with the salt and stir to coat.
- Cover the pan and wait 3 minutes while preparing the garlic and measuring the spices.
- Turn the heat down to low. Stir in the spices. Leave uncovered for 5 minutes. Stir now and then.
- Stir in the vegetable broth. Cover and wait for 35 minutes.
- Stir in the frozen peas. Cover and wait for 5 minutes.
Source:
google for amhari
Notes
Serve with/over injera (or other flat bread) or rice.
I came across a couple amhari recipes when searching for Ethiopian recipes and found them to be quite mild compared to the dishes that I was served at local Ethiopian restaurants. After a couple of tries, I have adjusted the flavourings to suit my taste and reduced the size of the recipe.