Ethiopian Ginger Vegetables

Experience the vibrant flavors of East Africa with this Ethiopian Ginger Vegetables recipe, a hearty and aromatic dish that's bursting with bold spices and wholesome ingredients. This plant-based medley combines tender carrots, potatoes, green beans, and cabbage simmered in a fragrant blend of ginger, garlic, and earthy spices like turmeric, cumin, and coriander. A touch of cayenne adds gentle heat, perfectly balanced by the sweetness of cherry tomatoes. Ready in just under an hour, this one-pot vegetarian dish is as nourishing as it is delicious. Serve it with injera bread, fluffy rice, or enjoy it solo for a satisfying, gluten-free meal. Garnished with fresh cilantro, this recipe is a true celebration of Ethiopian cuisine that’s packed with both flavor and nutrition.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 2 tablespoons tomato paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 medium, peeled and sliced carrots
• 2 medium, peeled and diced potatoes
• 1 cup, trimmed and halved green beans
• 2 cups, chopped cabbage
• 2 cups vegetable broth
• 1 cup, halved cherry tomatoes
• 0.25 cup, chopped (optional, for garnish) fresh cilantro

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the tomato paste, turmeric, cumin, coriander, cayenne pepper, and salt. Mix well to coat the onions and spices evenly.

Step 5

Add the sliced carrots, diced potatoes, and green beans to the pot. Stir to combine with the spice mixture.

Step 6

Pour in the vegetable broth and bring to a simmer. Cover the pot and cook for 15 minutes, stirring occasionally, until the vegetables are nearly tender.

Step 7

Stir in the chopped cabbage and halved cherry tomatoes. Cover and cook for an additional 10 minutes until all vegetables are tender and flavorful.

Step 8

Adjust seasonings if necessary, adding more salt or cayenne pepper to taste.

Step 9

Serve warm, garnished with fresh cilantro if desired. Pair with injera bread, rice, or enjoy on its own.

Nutrition Facts

Serving size	(1713.3g)

Amount per serving	% Daily Value*
Calories	1077.4

Total Fat 33.4g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 18.6g
Cholesterol 0mg	0%
Sodium 3863.9mg	0%
Total Carbohydrate 181.4g	0%
Dietary Fiber 34.8g	0%
Total Sugars 43.3g
Protein 30.7g	0%

Vitamin D 0IU	0%
Calcium 418.9mg	0%
Iron 15.1mg	0%
Potassium 5152.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 10.7%

Carbs: 63.2%