Teresa's Recipes
Ethiopian Curry
Embark on a flavorful journey to the heart of Ethiopia with this vibrant curry. This dish is a mélange of exotic spices, rich coconut milk, hearty vegetables, and your choice of protein, all simmering together to create a deeply aromatic and satisfying meal. Classically served over aromatic basmati rice or traditional injera flatbread, this Ethiopian curry is an exploration of textures and flavors that will delight your taste buds.
Ingredients
- 2 tablespoons Vegetable oil
- 1 large, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 2 tablespoons Ethiopian Berbere spice blend
- 2 tablespoons Tomato paste
- 2 medium, diced Potatoes
- 2 medium, sliced Carrots
- 2, diced Bell peppers
- 500g, cubed Protein of your choice (chicken, beef, tofu)
- 2 cups Vegetable broth
- 1 can (400ml) Coconut milk
- to taste Salt
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4-5
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 550
- Fat: 25g
- Carbs: 50g
- Protein: 35g depending on protein used
- Sodium: 500mg
- Sugar: 10g
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
- 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.
- Mix in the tomato paste and stir continuously for about a minute.
- 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.
- Pour in the vegetable broth and coconut milk, stirring to combine all the ingredients. Bring the mixture to a boil.
- 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.
- Season the curry with salt according to your taste preference.
- Serve the Ethiopian curry over cooked basmati rice or injera. Garnish with fresh cilantro.
- Enjoy this aromatic and hearty dish straight from the heart of Ethiopia!
Tips
- For a vegetarian version, you can replace the protein with chickpeas or lentils. If you can't find Ethiopian Berbere spice blend in your local grocery store, you can make it at home by combining chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.