Wednesday, November 25, 2009

Ethiopian Sweet Potato Stew

I mentioned in my last post that I wanted to make more Ethiopian food, so when my in-laws were here for a visit I whipped up a small feast of 3 dishes that I will post over the next few days. My father in law must eat a very low salt diet so well-spiced food is always a great way to go. This dish is so flavourful that I didn't miss the salt, but feel free to season to your taste. An essential element to any Ethiopian meal is some good injera bread. The recipes I see online require a 3 day fermentation period, so I go with Jennifer's recipe in Vegan Lunch Box. It is quick, easy, and has great taste even with the much decreased fermentation time. We all love abandoning our forks and scooping up our food with chunks of spongy, soft injera.

- 2 tbsp oil
- 1 large sweet onion, diced
- 4 large garlic cloves, chopped
- 2" piece ginger, minced
- 2 medium sweet potatoes, diced (around 3-4 cups)
- 1 red pepper, diced
- 1 tbsp paprika
- 1/2 tsp allspice
- 1 tsp cinnamon
- 1 tsp coriander
- 1/2 tsp ground fenugreek
- 1 1/2 cups water (more as needed)
- 1 large tomato, small dice
- 1/2 cup red lentils
- 2 tbsp tomato paste (more as needed)
- 2 cups chopped green beans (fresh or frozen)
- 1/4 cup chopped fresh parsley
- salt and pepper to taste

1. Heat oil in a large pot over medium heat. Saute onion, garlic, and ginger for 10 mins, until onion is a nice golden colour. Add sweet potatoes and red pepper and saute for 1 min.
2. Add spices and fry for 1 min. Don't worry about things sticking to the bottom of the pot. Add water to deglaze the pan, then add tomato, lentils, tomato paste, and beans. Mix well.
3. Bring to bubbling, then reduce heat, cover, and simmer for at least 30 mins, until lentils and potatoes are soft. Stir occasionally. It is even better of you can let it cook on a low heat for an hour or two. Add more water if stew gets too thick.
4. Stir in parsley and season to taste. Adjust thickness of stew with more water or tomato paste--remember that you want to be able to scoop this up with injera.


nicolaknits said...

That sounds divine. Must try it.

Dairy Free Betty said...

yum!! That looks soo good!

Oraphan said...

Wow! That looks and sound amazingly delicious! I've never tried Ethiopian food before but I can tell from the recipe that I'll love it for sure because I'm a BIG fan of sweet potatoes, thanks:)

P.S. Happy Thanksgiving to you and your lovely family! Thank you so much for sharing such an amazing blog which is full of great recipes, tips, photos and INSPIRATION!

Xiaolu @ 6 Bittersweets said...

I tried that injera recipe a while ago and loved it too! It's also much harder to mess up than the authentic one. This stew looks amazing!

AO said...

This looks delicious! I love Ethiopian food and can't wait to see the next posts!

Karyn said...

It really looks good and I don't think I have every had any Ethiopian food.

I have everything except the fenugreek..I'm going to have to look for that this week.

Cardamom said...

That looks delicious! Those rolls of Injera look even better!

cheers, Cardamom
The Spice Who Loved Me

6p00d83452660069e2 said...

Mmm, I love injera with a spicy, vegan Ethiopian dish. I've never attempted to make the bread though. Aside from the fermentation, don't you also need special flour? And on what surface do you cook them to get such large 'pancakes'?

NZwithEndo said...

I made this last night. It was fantastic! I used snowpeas instead of beans. My injera didn't look as awesome as yours though!

Lisadiana said...

We just brought our sons home from Ethiopia so I'm really excited to see your Ethiopian recipes! I'm looking for an easier injera recipe too and I see you have one.

gluten-free nonna said...

I made this last night, and it was fantastic! I didn't have time to make injera bread, so I just had it with rice. I do a lot of veggie curry's, but fenugreek is a spice I've never used before. It's a great addition to my spice cabinet!

Vegan Dad said...

You need teff flour--I get mine at Bulk Barn. I cook my injera in a large frying pan with a lid.

Heather said...

Great recipe! I made it last night and loved it :)

The Charity Shop Fairy said...

Aw, c'mon - make with the injera recipe already! I got so excited when I saw you'd posted Ethiopian stews, but the vital information is missing...

josie said...

just made this, except i replaced sweet potatoes with kabocha squash, green beans with frozen green peas, and deleted the bell pepper (cuz that's what i had on hand). delicious!

and you inspired us to buy vegan lunch box. the injera was great, and much easier than i expected! thanks!

Basil said...

This was really good! I had it ove rice the first night, and then alone the next few times. The sweet potatoes were awesome, and it was a great way to use up the lentils that had been sitting in the pantry and bugging me... I also tossed in some peas. Nice and filling, and really healthy.

Carol said...

I'm cooking some of this to blend up for baby food (for my awesome adventurous baby) right now; love the no-salt aspect! (Making extras so we adults can have some too, of course.) The entire condo smells heavenly right now...

Sarah said...

I recently made Fat Free Vegans Indian Eggplant chick pea curry and thought of this post because its a salt-free flavorful recipe which perhaps your father in law might enjoy. Here's the link:

We really love your blog, especially the hot wings :)

Heather said...

I made this once a few months ago and LOVED it - so full of flavour.

And then, just recently, I found a wonderful store right near where I live which sells 5 huge, handmade injera for $3.50. Talk about a great excuse to cook it all over again.

Thanks for a recipe which was tasty and fabulous both times!