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Carrots Dulet-Style
🇪🇹 Ethiopian Vegetarian

Carrots Dulet-Style

🇪🇹 Ethiopian

Onions cooked down until sweet, berbere toasted until brick-red, and Carrot simmered into a rich wot — the deeply spiced stew at the heart of Ethiopian cooking, scooped up with injera.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

  • Tomato Puree2 tbsp
  • Saltto taste
  • Garlic4 cloves, minced
  • Green Chili4
  • Bell Pepper1, sliced
  • Carrot5
  • Spring Onions3, cut into batons
  • Niter Kibbeh2 tbsp
  • Berbere1 tsp
  • Mitmita1 tsp

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Heat the oil (niter kibbeh if you have it) in a heavy pot over medium heat and sweat the onions slowly — ten minutes, until they collapse and sweeten.

  2. 2

    Add the garlic and ginger paste and stir for a minute until fragrant.

  3. 3

    Stir in the berbere and toast it in the oil for thirty seconds — dark, smoky, never burning.

  4. 4

    Add the Carrot and turn it through the spice base until every piece is stained rust-red.

  5. 5

    Pour in a little water, cover, and simmer gently, stirring occasionally, until the Carrot is tender and the sauce is thick and brick-coloured.

  6. 6

    Finish with Niter Kibbeh and Garlic, adjust the salt, and serve with injera to scoop it all up.

Chef's tip

Prep everything before the heat goes on — ethiopian cooking moves fast once it starts.

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Watch how it's made

Video: Ethiopian Food- How to Cook Cabbage with Carrots( ጥቅል ጎመን በካሮት) · on YouTube