Ethiopian Curry

This flavorful Ethiopian curry is made with a blend of spices, vegetables, and protein of your choice.

Ingredients - Serves 4

Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, grated ginger, and Ethiopian Berbere spice blend. Cook for another 2 minutes.
Stir in the tomato paste and cook for 1 minute.
Add the diced potatoes, sliced carrots, diced bell peppers, and cubed protein of your choice. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender and the protein is cooked through.
Season with salt to taste.
Serve the Ethiopian curry over cooked rice or injera (Ethiopian flatbread). Garnish with fresh cilantro.
Enjoy!