Ethiopian Curry

Ingredients

Vegetable oil

2 tablespoons

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, freshly grated

Ethiopian Berbere spice blend

2 tablespoons

Tomato paste

2 tablespoons

Potatoes

2 medium, diced

Carrots

2 medium, sliced

Bell peppers

2, diced

Protein of your choice (chicken, beef, tofu)

500g, cubed

Vegetable broth

2 cups

Coconut milk

1 can (400ml)

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, grated ginger, and Ethiopian Berbere spice blend. Allow the mixture to cook for another 2 minutes to let the spices release their aromas.
4. Mix in the tomato paste and stir continuously for about a minute.
5. Add the diced potatoes, sliced carrots, diced bell peppers, and the cubed protein of your choice to the pot. Sauté for about 5 minutes, stirring occasionally.
6. Pour in the vegetable broth and coconut milk, stirring to combine all the ingredients. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low and let the curry simmer for 25-30 minutes, or until the vegetables are tender and the protein is cooked through.
8. Season the curry with salt according to your taste preference.
9. Serve the Ethiopian curry over cooked basmati rice or injera. Garnish with fresh cilantro.
10. Enjoy this aromatic and hearty dish straight from the heart of Ethiopia!