Ethiopian Style Potato and Vegetable Stew

This is my interpretation of a dish that I had in restaurant. The amount of spice is easily adjusted, this version is lightly spiced but could easily have more spice or extra chilli. I make this quite often for ‘Meat Free Monday’ and serve it with a lentil dish similar to Dahl, flat breads, rice and a salad. 

I often add some frozen peas or chopped green beans for some extra colour.

 It is also good as part of banquet style meal which may also include a meat dish. 

Leftover  stew reheats very well in the microwave.

Ethiopian Style Potato& Vegetable Stew

2 teaspoons or more Berbere  spice mix  or other African spice blend 1 tablespoon turmeric powder Small amount of oil to fry spices 3 or more cloves garlic, crushed

1 large onion, finely diced 2 large carrots, large dice 6 potatoes(approx 1kg), cut into bite sized pieces 2 cups shredded cabbage fresh coriander, chopped 1 -2 green chillies, finely chopped to serve Optional Add other vegetables that you may like to add. I often add frozen peas or some chopped green beans to the mix.

Put oil in saucepan, add spices and fry over low heat until fragrant, add onions and garlic and continue to fry, while mixing until onions are slightly softened. Add a little water if necessary to stop spices burning.

Add potatoes and carrot and a little more water and mix well. Cover and reduce heat, cook until potatoes are almost soft. Stir gently so as not to break up potatoes and add more water if necessary. Add cabbage and mix through, cover and cook for a few more minutes.

Top with chopped green chilli