Ethiopian Vegetable Bowl

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 423.9 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Ethiopian Vegetable Bowl calories by ingredient
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Number of Servings: 8


    *Crisco Pure Vegetable Oil, 4 tbsp (remove)
    Ginger, ground, .5 tsp (remove)
    *ground tumeric, .5 tsp (remove)
    *Black Pepper (Ground), 0.5 tsp (remove)
    Cloves, ground, 1 tsp (remove)
    *fenugreek, 1 tsp (remove)
    Garlic, 4 tsp (remove)
    *MORTON Sea Salt, Fine Salt, 1 tsp (remove)
    Onions, raw, 2 large (remove)
    Carrots, raw, 4 large (7-1/4" to 8-1/2" long) (remove)
    *Bauman's Select Fresh Russett Potatoes 1 potatoe = 1 serving, 4 serving (remove)
    Cabbage, fresh, .25 head, large (about 7" dia) (remove)
    *HEB Diced Tomatoes (1/2 cup per serving), 4 serving (remove)
    * 2 cups water


Heat oil in a large skillet over medium-high heat. Stir in the ginger, tumeric, black pepper, clove, fenugreek, garlic, and salt. Continue to stir until the spices and tranlucent, about 5 minutes. Add carrots, potatoes, and cabbage; cook, stirring frequently until the veggies begin to soften.
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 30-40 minutes. Taste for seasoning and add add'l salt and pepper if needed.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user WYNSDAYSCHILD.

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