Ethiopian-Style Spiced Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant mix of seasonal vegetables sautéed with berbere and garlic, delivering a flavorful vegan dish with a touch of Ethiopian spice. This Ethiopian-inspired vegan recipe, ready in about 25 minutes, pairs carrots, sliced into thin rounds, green bell pepper, sliced into strips, zucchini, sliced into half-moons for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 carrots, sliced into thin rounds
• 1 large green bell pepper, sliced into strips
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 tbsp berbere spice blend
• 1 medium tomato, diced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 medium chopped yellow onion and sauté for 4 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp berbere spice blend, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 medium sliced carrots, 1 large sliced green bell pepper, and 1 medium sliced zucchini. Sauté for 7-8 minutes until vegetables are tender but still crisp.
4. Step 4: Add 1 medium diced tomato, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes until the tomato softens and blends into the vegetables.
5. Step 5: Remove from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped fresh cilantro for brightness.
6. Step 6: Serve warm as a side or over injera or rice for a complete meal.