Ethiopian-Inspired Spiced Vegetable Stir-Fry with Injera Croutons

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A colorful vegetable stir-fry infused with Ethiopian spices served over crisp injera-inspired toasted flatbread pieces for added texture. This Ethiopian-inspired vegetarian recipe, ready in about 30 minutes, pairs carrot, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 1 large, thinly sliced carrot
• 1 medium, julienned red bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 small, thinly sliced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 1 1/2 tbsp berbere spice mix
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 2 large pieces prepared injera or thin sourdough flatbread
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Cut 2 large pieces of prepared injera or thin sourdough flatbread into bite-sized squares. Heat 1 tbsp vegetable oil in a skillet over medium heat and toast flatbread pieces for 3-4 minutes, turning occasionally until crisp and golden. Remove and set aside.
2. Step 2: Heat remaining 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 small thinly sliced yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger root. Stir-fry for 2 minutes until fragrant.
3. Step 3: Add 1 large thinly sliced carrot, 1 medium julienned red bell pepper, and 1 medium sliced zucchini. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: Sprinkle 1 1/2 tbsp berbere spice mix over the vegetables and pour in 2 tbsp soy sauce. Stir well to coat and cook for another 2 minutes until spices are fragrant and sauce slightly thickens.
5. Step 5: Remove from heat and toss in 2 tbsp chopped fresh cilantro. Serve immediately over the toasted injera croutons for a delightful textural contrast.