A popular dish in Ethiopia, especially during Lent. Like many other Ethiopian dishes, this one can be served on its own, or as part of a beyaynetu (group plate) with other dishes. Served with injera.






Skill level

Average: 3.9 (5 votes)


  • 80 ml (⅓ cup) vegetable oil
  • 2 large brown onions, sliced
  • 1 tsp minced ginger
  • 3 garlic cloves, finely chopped
  • 2 carrots, cut into sticks
  • 1 tsp ground turmeric
  • 3 potatoes, peeled and cut into large wedges
  • 1 tsp vegetable stock powder
  • ½ tsp sea salt, or to taste
  • ½ red capsicum, thickly sliced
  • ½ yellow capsicum, thickly sliced
  • 100 g green beans, trimmed and halved
  • 1 spring onion, sliced
  • ½ long green chilli, seeded and finely chopped
  • pinch of korerima (Ethiopian cardamom)
  • coriander leaves, to garnish
  • injera (Ethiopian flat bread) or rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat 60 ml (¼ cup) oil in a large frying pan over medium-high heat. Add the onion and cook until translucent. Add the ginger and most of the garlic and stir until fragrant.
  2. Add the carrot and stir for 3-4 minutes. Add the turmeric and stir until fragrant, then add the potato and stir to coat. Reduce the heat to medium, add 125 ml (½ cup) water, cover and simmer until the potatoes are half cooked. Stir in the remaining garlic and cook until fragrant.
  3. Add another 375 ml (1 ½ cups) water and the stock powder, reduce the heat to low, cover and simmer for another 10 minutes or until the potato is soft, stirring occasionally. Season to taste.
  4. Meanwhile, heat the remaining tablespoon of oil in a large frying pan over high heat. Add the capsicum and green beans and cook until charred. Transfer the capsicum and green beans to the potato and carrot and stir through gently. Transfer to a serving bowl, scatter with a pinch of korerima (Ethiopian cardamom), the green chilli, spring onion and coriander leaves and serve with injera or rice on the side.


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Photography by Adam Liaw.