Ingredients:
- 4 carrots, peeled and cut into 3cm slices
- 4 potatoes , cut into thick slices
- 2 tomatoes, blanched, skinned and cut into 8 wedges each
- 8 cabbage , wedges 3cm at the widest part
Directions:
- Add the oil and onions to a large saucepan and fry until the onions have softened, add berbere, fry for a minute then add the carrots, green peppers, water, tomato sauce, salt and ground ginger. Bring to a simmer and cook for 10 minutes before adding the potatoes and tomatoes. Cover and cook for 10 minutes before adding the cabbage. Season to taste and cook until the vegetables are completely tender (about 25 minutes).
- Portion out into bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 790.43 Kcal (3309 kJ) | ||
| Calories from fat | 122.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 21% | |
|---|---|---|---|
| Sodium | 1956.43mg | 82% | |
| Potassium | 3998.49mg | 85% | |
| Total Carbs | 157.57g | 53% | |
| Sugars | 70.11g | 280% | |
| Dietary Fiber | 64.66g | 259% | |
| Protein | 23.09g | 46% | |
| Vitamin C | 808.6mg | 1348% | |
| Vitamin A | 4.9mg | 162% | |
| Iron | 51.6mg | 287% | |
| Calcium | 824.3mg | 82% | |
| Amount Per 100 g | |||
| Calories | 31.94 Kcal (134 kJ) | ||
| Calories from fat | 4.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 21% | |
|---|---|---|---|
| Sodium | 79.04mg | 82% | |
| Potassium | 161.55mg | 85% | |
| Total Carbs | 6.37g | 53% | |
| Sugars | 2.83g | 280% | |
| Dietary Fiber | 2.61g | 259% | |
| Protein | 0.93g | 46% | |
| Vitamin C | 32.7mg | 1348% | |
| Vitamin A | 0.2mg | 162% | |
| Iron | 2.1mg | 287% | |
| Calcium | 33.3mg | 82% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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