Ethiopian Spiced Vegetable Stew

    55 min

    The perfect side dish to any meal. It's packed full of vegetables and flavour. It's also vegan-friendly! Onions, carrots, potatoes and cabbage are simmered in a richly spiced tomato sauce.

    35 people made this

    Serves: 8 

    • 4 tablespoons vegetable oil
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon ground cloves
    • 1 teaspoon fenugreek seeds
    • 1 head garlic, finely chopped
    • 1 teaspoon salt
    • 3 large onions, chopped
    • 4 large carrots, cubed
    • 4 large potatoes, cubed
    • 1/4 head cabbage, chopped
    • 500g tomato puree
    • 475ml water
    • salt and pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the oil in a large frying pan over medium-high heat. Stir in the ginger, turmeric, black pepper, cloves, fenugreek, garlic and one teaspoon salt. Continue to stir until the spices and garlic are well coated in oil, about 30 seconds.
    2. Stir in the onions; cook, stirring, until translucent, about 5 minutes. Add the carrots, potatoes and cabbage; cook, stirring frequently, until the vegetables begin to soften, about 3 minutes.
    3. 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 to 40 minutes. Taste for seasoning and add additional salt and pepper, if needed.

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    Reviews in English (22)


    I used just a quarter teaspoon of ground cloves as per the advice of the previous reviewer 'cett' and it turned out quite nice. Also 2 or 3 large potatoes would be better than 4 or else you will have too much potato. Perhaps swapping a potato for extra cabbage might be a better idea. Lastly, I think the author of the recipe meant to say one pod of garlic rather than one head of garlic. I used 2 pods and it was fine. I too am giving it 2 stars since the author has not bothered to amend the recipe. However, this dish is one of the better vegan ones when cooked with the right amount of cloves and potatoes.  -  06 Aug 2014


    this is the first time I have ever given such a low rating. i always follow the recipe exactly as written, so that i can give a fair review. there was no point in adding the other spices since the taste of cloves was so overpowering you couldn't taste anything else. its such a shame as this recipe could have been excellent but was utterly ruined with too much ground cloves. if i ever try this recipe again, i would halve or even quarter the amount of ground cloves and double the other spices to give balance. had to toss it out as nobody would eat it after the first taste. did the submitter actually try out this recipe before posting it?  -  16 Mar 2014


    Really simple recipe with surprisingly good flavours. I followed the suggestion and doubled the spices but didn't change anything else. I was worried that it wouldn't have much flavour as the smell wasn't that strong, and before it finished cooking it was a little on the bland side. I resisted the urge to add more spices and it proved to be the right decision. Thanks for the great recipe.  -  09 Feb 2011  (Review from Allrecipes US | Canada)