 |
 Ethiopian - Ethiopian Mixed Vegetable Stew
adapted from The Universal Kitchen by Elisabeth Rozin
|
Description
|
|
|
|
Ingredients
|
- 1 Large Onion -- Chopped
- 4 Cloves Garlic -- Chopped
- 1 Teaspoon Ginger
- 3 Medium Serrano Pepper -- Chopped
- 2 Tablespoons Olive Oil
- 2 Medium Potatoes -- Chopped
- 2 Medium Carrot -- Chopped
- 2 Cups French-Style Green Beans
- 1 Large Bell Pepper -- Chopped
- 1 Teaspoon Salt
- Pepper -- To Taste
- 1/2 Teaspoon Cayenne
- 1 Teaspoon Cinnamon
- 1 Teaspoon Cardamom
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Cloves
- 1 Can Tomatoes -- Chopped
- 8 Ounces Spinach -- Chopped
- Rice -- Cooked
|
|
Directions
|
Saute onion, garlic, ginger and chiles in oil for 10 minutes. Add potatoes, carrots, green beans, bell pepper, salt, pepper, cayenne, cinnamon, cardomom, nutmeg and cloves. Saute for 2 minutes. Add tomatoes and simmer for 45 minutes. Stir in spinach and simmer for 15 minutes. Serve over rice or with the flat bread injera.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version