Coconut-Spiced Ethiopian Vegetable Curry

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

A vibrant curry of mixed vegetables gently simmered in a coconut milk and berbere spiced sauce for a warming vegetarian meal. This ethiopian-inspired vegan (vegetarian) ready in about 45 minutes pairs diced red bell pepper, large, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 large finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves, 1 teaspoon minced fresh ginger, and 2 tablespoons berbere spice blend; cook for 1 minute until aromatic.
  3. Step 3: Add 2 medium peeled and diced potatoes, 2 peeled and sliced carrots, 1 cup trimmed green beans, and 1 diced red bell pepper. Stir to coat the vegetables with the spices.
  4. Step 4: Pour in 1 cup vegetable broth and 1 can (14 oz) full-fat coconut milk, stirring to combine. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  5. Step 5: Bring the mixture to a simmer, cover, and cook for 25 minutes over medium-low heat until vegetables are tender and sauce thickens.
  6. Step 6: Garnish with 2 tablespoons chopped fresh cilantro before serving warm.

Frequently asked questions

How long does Coconut-Spiced Ethiopian Vegetable Curry 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 Coconut-Spiced Ethiopian Vegetable Curry?

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 diced red bell pepper from drying out.

Can I substitute ingredients in Coconut-Spiced Ethiopian Vegetable Curry?

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 Coconut-Spiced Ethiopian Vegetable Curry 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 Coconut-Spiced Ethiopian Vegetable Curry vegetarian?

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

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