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Ethiopian Vegetable Bowl

Ethiopian Vegetable Bowl Recipe

  • 1/4 cup 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, minced
  • 1 teaspoon salt
  • 3 large onions, chopped
  • 4 large carrots, cubed
  • 4 large potatoes, cubed
  • 1/4 head cabbage, chopped
  • 2 cups tomato puree
  • 2 cups water
  • salt and pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 286
Total Fat 7.4g
Saturated Fat 1.2g
Cholesterol 0mg
Sodium 637mg
Total Carbohydrate 51.7g
Dietary Fiber 8.6g
Sugars 9.8g
Protein 6.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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