Shiro Wat

350g Jasmine or Basmati Rice (700g cooked)
350g Water

150g Onions
4 Cloves Garlic
2 tsp Berbere

200g Butternut Squash
200g Corn

540g Tofu
200g Tomato
150g Peanut Butter

Salt and Pepper to taste

Prepare Rice. Heat oil in a wok. Cook onions and garlic until soft. Add berbere and cook a minute until aromatic. Add squash and cook until soft. Add corn and tofu and cook a few more minutes. Add tomato and peanut butter and stir to fully combine. Cook a few minutes until it begins to simmer. Mix in rice.

Yield: Approx. 2150g

Spicy Beet and Carrot Curry

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onions
2 Cloves Garlic
125g Carrots
1 tsp Mustard Seeds
1 tsp Turmeric
1 tsp Paprika
1 tsp Cumin
1 tsp Coriander
1 tsp Garam Masala

300g Beets

540g Tofu
75g Coconut or Almond Milk

Prepare rice. Heat oil in a wok. Cook onion, garlic, and carrots until soft. Add all spices and cook a minute until aromatic. Add beets and tofu and stir fry a few minutes. Add milk and cook a few minutes until it begins to thicken and reduce. Mix in rice.

Yield: Approx. 1650g

Pumpkin, Banana, and Chick Pea Curry

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onions
2 Cloves Garlic
1 tsp Fresh Ginger
1 tsp Coriander
1 tsp Cumin
1 tsp Turmeric
0.5 tsp Cinnamon

400g Pumpkin or other Winter Squash
200g Tomatoes
250g Chick Pea
250g Banana

Prepare rice. Heat oil in a wok. Cook onion and garlic until soft. Add ginger and all spices and cook a minute until aromatic. Add pumpkin and stir fry a few minutes. Add tomatoes, chick peas, and banana. Cook for five minutes until fully cooked and vegetables are soft. Serve over rice.

Yield: Approx. 1700g

Baingan Bharta

300g Jasmine or Basmati Rice (600g cooked)
300g Water

1 tsp Mustard Seeds
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
0.5 tsp Cayenne
0.5 tsp Garam Masala
Salt and Pepper to taste

500g Eggplant
150g Onions
100g Peppers
2 Cloves Garlic
1" Fresh Ginger
200g Tomato
125g Yogurt

Prepare rice. Roast eggplant for about 20 minutes. Heat oil in a wok. Splutter mustard seeds. Add onions, pepper, and garlic and stir fry until soft. Add ginger and spices and cook a few minutes. Add eggplant and tomatoes and cook a few more minutes. Stir in yogurt and cook a few more minutes until heated through and all ingredients are incorporated. Serve over rice.

Yield: Approx. 1675g

Vegetable Kansiyé

160g Dried Lentils (400g cooked)
360g Water

250g Jasmine or Basmati Rice (500g cooked)
250g Water

400g Mixed Vegetables
3 Cloves Garlic
1 tsp Thyme
0.5 tsp Clove
0.5 tsp Coriander
0.5 tsp Cayenne

225g Tomatoes
100g Peanut Butter

Salt and Pepper to taste

Yield: Approx. 1650g

Cook lentils and rice.  Heat oil in a wok. Saute garlic until translucent. Add thyme, clove, coriander, and cayenne and saute a minute until aromatic. Add vegetables and cook through. Add tomatoes and peanut butter and and cook for a few more minutes. Mix in lentils and rice. Season with salt and pepper to taste.

Ethiopian Lentils with Sweet Potatoes

120g Dried Lentils (300g cooked)
270g Water

250g Jasmine or Basmati Rice (500g cooked)
250g Water

225g Sweet Potato
125g Onion
3 Cloves Garlic
125g Peppers
125g Green Beans
225g Tomatoes

2 tsp Berbere
1 tsp Ground Ginger
1 tsp Paprika

Salt and Pepper to taste

Yield: Approx. 1650g

Cook lentils and rice. Prepare sweet potatoes as desired. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, ginger, and paprika and saute a few minutes until aromatic. Add peppers and green beans and cook a few more minutes. Add tomatoes and and cook for a few more minutes. Mix in lentils and rice. Season with salt and pepper to taste.

Berbere

1 tsp Ginger
0.5 tsp Coriander
0.5 tsp Cardamom
0.5 tsp Fenugreek
0.5 tsp Cinnamon
0.5 tsp Nutmeg
0.25 tsp Allspice
0.25 tsp Cloves

2 Tbsp Paprika
1 Tbsp Cayenne
1 tsp Salt
1 tsp Black Pepper

In a saucepan, combine ginger, coriander, cardamom, fenugreek, cinnamon, nutmeg, allspice, and cloves. Toast spices on low heat for 5 minutes, stirring occasionally. Add Paprika, cayenne, salt, and pepper and continue toasting for another 5-10 minutes. Cool completely.