Braised Ethiopian Vegetable Curry with Berbere and Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegan curry braised with berbere spice, creamy coconut milk, and a colorful mix of vegetables for a hearty, plant-based meal. This ethiopian-inspired vegan ready in about 45 minutes pairs cauliflower florets, minced garlic cloves, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Ethiopian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 large diced red onion and sauté for 5 minutes until softened.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp berbere spice and 1 tbsp tomato paste, stirring constantly for 2 minutes to toast the spices.
  4. Step 4: Add 3 cups cauliflower florets, 1 large peeled and diced sweet potato, and 2 sliced carrots, tossing to coat in the spice mixture.
  5. Step 5: Pour in 1 can (13.5 oz) coconut milk and 1 cup vegetable broth, stirring to combine.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, then bring to a simmer.
  7. Step 7: Cover and cook on low heat for 25 minutes, stirring occasionally, until vegetables are tender and the sauce thickens.
  8. Step 8: Adjust seasoning if needed and garnish with 2 tbsp chopped fresh cilantro before serving with injera or rice.

Frequently asked questions

How long does Braised Ethiopian Vegetable Curry with Berbere and Coconut Milk take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Ethiopian Vegetable Curry with Berbere and Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.

Can I substitute ingredients in Braised Ethiopian Vegetable Curry with Berbere and Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Ethiopian Vegetable Curry with Berbere and Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Braised Ethiopian Vegetable Curry with Berbere and Coconut Milk vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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