Ethiopian Ginger Vegetables

Nutriscore Rating: 80/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

📝 Instructions

9 steps

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

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

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

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

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

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.

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.

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

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

Nutrition Facts

1 serving (1713.3g)

Calories		1077
% Daily Value*
Total Fat		33.4 g	43%
	Saturated Fat	5.2 g	26%
	Polyunsaturated Fat	18.6 g
Cholesterol		0 mg	0%
Sodium		3864 mg	168%
Total Carbohydrate		181.4 g	66%
	Dietary Fiber	34.8 g	124%
	Total Sugars	43.3 g
Protein		30.7 g	61%
Vitamin D		0.0 mcg	0%
Calcium		419 mg	32%
Iron		15.1 mg	84%
Potassium		5152 mg	110%

*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: 300 cal (26.2%%)

Protein: 122 cal (10.7%%)

Carbs: 725 cal (63.2%%)