Ethiopian-Inspired Spiced Vegetable Stir-Fry with Injera
A colorful vegetable stir-fry infused with berbere spices and garlic, served over traditional injera flatbread for a satisfying vegan meal. This Ethiopian-inspired vegan recipe, ready in about 27 minutes, pairs carrot, green bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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
- 1 large, julienned carrot
- 1 medium, sliced into strips green bell pepper
- 1 medium, sliced into half-moons zucchini
- 1 small, thinly sliced red onion
- 3, minced garlic cloves
- 2 tsp berbere spice blend
- 3 tbsp olive oil
- 2 large pieces injera flatbread
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 small thinly sliced red onion, sautéing for 2 minutes until fragrant and translucent.
- Step 2: Add 1 large julienned carrot, 1 medium sliced green bell pepper, and 1 medium sliced zucchini. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 3: Sprinkle 2 tsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper over the vegetables. Toss well to coat and cook for another 2 minutes until spices are fragrant.
- Step 4: Remove from heat and drizzle 1 tbsp fresh lemon juice over the stir-fry. Toss gently.
- Step 5: Tear 2 large injera flatbreads into pieces and arrange on serving plates. Spoon the spiced vegetable stir-fry over the injera and garnish with 2 tbsp chopped fresh cilantro. Serve immediately.
Frequently asked questions
How long does Ethiopian-Inspired Spiced Vegetable Stir-Fry with Injera take to make?
Total time is about 27 minutes (15 min prep + 12 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 Ethiopian-Inspired Spiced Vegetable Stir-Fry with Injera?
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 carrot from drying out.
Can I substitute ingredients in Ethiopian-Inspired Spiced Vegetable Stir-Fry with Injera?
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 Ethiopian-Inspired Spiced Vegetable Stir-Fry with Injera for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ethiopian-Inspired Spiced Vegetable Stir-Fry with Injera 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.
