Dinner

Ethiopian Vegetable Bowl is for Dinner.

Ethiopian Vegetable Bowl takes several minutes to prepare.

Ethiopian Vegetable Bowl takes several minutes to cook.

Ethiopian Vegetable Bowl makes 8 servings.

The ingredients for Ethiopian Vegetable Bowl are:

*Crisco Pure Vegetable Oil, 4 tbsp (remove)
Ginger, ground, .5 tsp (remove)
*ground tumeric, .5 tsp (remove)
*Black Pepper (Ground), 0.5 tsp (remove)
Cloves, ground, 1 tsp (remove)
*fenugreek, 1 tsp (remove)
Garlic, 4 tsp (remove)
*MORTON Sea Salt, Fine Salt, 1 tsp (remove)
Onions, raw, 2 large (remove)
Carrots, raw, 4 large (7-1/4" to 8-1/2" long) (remove)
*Bauman's Select Fresh Russett Potatoes 1 potatoe = 1 serving, 4 serving (remove)
Cabbage, fresh, .25 head, large (about 7" dia) (remove)
*HEB Diced Tomatoes (1/2 cup per serving), 4 serving (remove)
* 2 cups water

Here is how you make Ethiopian Vegetable Bowl:

Heat oil in a large skillet over medium-high heat. Stir in the ginger, tumeric, black pepper, clove, fenugreek, garlic, and salt. Continue to stir until the spices and tranlucent, about 5 minutes. Add carrots, potatoes, and cabbage; cook, stirring frequently until the veggies begin to soften.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 30-40 minutes. Taste for seasoning and add add'l salt and pepper if needed. Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user WYNSDAYSCHILD.

The nutritional information for Ethiopian Vegetable Bowl is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 169.7

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 423.9 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 4.2 g
• Protein: 3.4 g

The dietary needs meet for Ethiopian Vegetable Bowl is Vegan