Ethiopian-Inspired Spiced Vegetable Stew with Injera

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A vibrant vegetable stew simmered in fragrant berbere and clarified butter, served alongside traditional injera flatbread for a wholesome, plant-based meal. This Ethiopian-inspired vegetarian recipe, ready in about 65 minutes, pairs carrots, potatoes, green beans 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.

Ingredients

• 2 medium, diced into 1/2-inch pieces carrots
• 2 medium, peeled and diced into 1/2-inch pieces potatoes
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 large, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 2 tbsp berbere spice blend
• 3 tbsp niter kibbeh or unsalted butter
• 1 tbsp tomato paste
• 2 cups vegetable broth
• 1 tsp salt
• 2 cups injera flour or teff flour
• 2 1/2 cups water (for injera batter)
• 1/2 tsp active dry yeast
• 1 tsp sugar

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Instructions

1. Step 1: Heat 3 tbsp niter kibbeh or unsalted butter in a large pot over medium heat until melted and shimmering. Add 1 large finely chopped yellow onion and sauté for 7 minutes until soft and golden.
2. Step 2: Add 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 2 minutes until fragrant and the butter takes on a deep red hue.
3. Step 3: Stir in 1 tbsp tomato paste and cook for another 2 minutes, allowing the tomato paste to caramelize slightly.
4. Step 4: Add 2 diced medium carrots, 2 diced medium potatoes, and 1 cup green beans to the pot. Stir to coat the vegetables in the spiced butter mixture.
5. Step 5: Pour in 2 cups vegetable broth and season with 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender and the sauce thickens.
6. Step 6: For the injera, mix 2 cups injera or teff flour with 2 1/2 cups water, 1/2 tsp active dry yeast, and 1 tsp sugar in a large bowl. Let ferment covered at room temperature for 24-48 hours until bubbly.
7. Step 7: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter in a circular motion to form a thin crepe. Cover and cook for 2-3 minutes until holes form and edges lift. Do not flip. Repeat for remaining batter.
8. Step 8: Serve the spiced vegetable stew hot alongside injera flatbread torn into pieces for dipping and scooping.