If you don't like Ethiopian food as much as I do, just stop reading and tune in next time (or the time after, whenever I just give up and go to the Ethiopian restaurant).
This is a stew that we found in the awesome, awesome, Sundays at Moosewood. It doesn't taste exactly like anything I've had at Ethiopian restaurants, but the tomato base and smoked paprika does make me feel like I'm almost there. And it's just really easy/healthy/delicious, even if you're not going to go all out with the whole nine yards.
Easy, Tomato-y, Tasty, Tasty, Tasty Ethiopian Stew with Carrots and Green Beans
Ingredients:
- Few T olive oil
- Few T ground ginger and smoked paprika
- Dash salt
- Generous dash (or two) lemon juice
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 tiny can tomato paste
- 2 medium red potatoes, diced
- 2 carrots, diced
- 1 big handful green beans, snapped and cut up
- 1 big handful Italian parsley, cut up
Instructions:
- Cook the oil, spices, carrots, onion, garlic, and potato on medium heat until onions are transparent and starting to brown just a little.
- Add the lemon and tomato paste and rinse out the can a few times with water, adding it to the pot (um, the water, not the can).
- Cook down on medium heat until the potatoes are soft, adding more water if it starts to stick.
- Add the green beans and parsley, cover, cook on very low heat for an hour or so, until it's really stewy and delicious. Season to taste (more paprika!).
Enjoy,
Tofu
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