ቀሊል ኣሰራርሓ ቃተኛ / Easy Injera kategna recipe

Prepare the injera according to traditional methods, allowing it to ferment overnight.

Heat vegetable oil in a large skillet over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add minced garlic and ginger, cooking until fragrant, about 1 minute.

Stir in chopped tomatoes and cook until softened, about 3-4 minutes.

Add berbere spice and cook for another 2 minutes to bloom the flavors.

Incorporate diced carrots and potatoes, stirring to coat with spices.

Pour in water to cover the vegetables, bring to a simmer, and cook until tender, about 15-20 minutes.

Add green bell pepper and spinach, cooking until just wilted, about 3 minutes.

Season with salt and pepper to taste.

Serve the vegetable stew over pieces of injera, allowing the injera to soak up the flavors.

Garnish with additional berbere spice if desired.

Enjoy the dish warm, using pieces of injera to scoop up the stew.

Spice Level:

Dietary

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