Wednesday, November 2, 2016


This is such a warming dish.  Warms your insides. I love these heavily spiced dishes in the Autumn.  Its comfort food.  But its healthy.  You can skip the beans if you like.  If you have this dish at an Ethiopian restaurant, you probably won't find green beans in it.  Maybe, I dunno.  I haven't been to like a ton of Ethiopian places though.  

I will tell you about fenugreek.  I used to hate it.  It is also called methi (Indian).  It must be an acquired taste, was for me anyhow.  I love it now.  Just totally love it. It is very warming and has a super unique taste.  

Ethiopian Carrot, Potato and Cabbage

teaspoon extra virgin olive oil or butter
2 cloves garlic, minced
1 teaspoon minced ginger
1 jalapeno, chopped (optional)
1/2 cup chopped onion 
1/2 teaspoon cumin powder
3/4 teaspoon turmeric powder
1/2 teaspoon fenugreek seeds 
1/4 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
1/8 teaspoon cloves powder
a generous dash of black pepper
3/4 cup sliced carrots
2 medium potatoes, chopped, 1.5 generous cups
2 cups of cabbage, finely chopped
2 cups green beans
1/2 tsp salt

In a large skillet, saute garlic, ginger, chili, and onion until fragrant in oil,about 5 minutes. 
Add cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper, cook for 2 minutes. Add the carrots, potato, beans and cabbage mix well. Add salt. Mix well, cover and cook for 15 minutes. Stir periodically. 

Taste and add salt and pepper as desired, a little more oil if needed. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or unti

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