If I were to host a dinner party with friends, Ethiopian might just be my first choice, next to Indian cuisine of course. What is so refreshing about both cuisines is that it really is a communal dining experience. If there enough dishes on the table, everyone gets to try some of each.
I've only been to Ethiopian restaurants a small number of times, but it's always been a unique and pleasurable experience. Typically the diners are presented with an array of dishes of their choosing, served over a large round of injera bread (a spongey sourdough bread usually made with teff flour). You scoop up bits of the dishes with parts of the bread and can try whatever suits your fancy.
Having Indian meals with friends is very much enjoyable for much the same reason. Order more dishes and have a taste of everything, alongside rice and savory flat breads.
I cooked up this simple dish of mixed vegetables simmered in a hot, tangy and fragrant Ethiopian tomato and berbere spice sauce and served it up with some Ethiopian-style hummus and injera bread.
Notes: Feel free to use any variety of mixed vegetables on hand. Just remember to add the vegetables that cook quicker later on in the cooking process. You can even add cooked beans if you like. Kulet is a basic sauce that goes well with so many different foods.
|Mixed Vegetables in a Basic Ethiopian Kulet Sauce|
|Recipe by Lisa Turner|
Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking
Published on July 22, 2015
Mixed vegetables cooked in a hot, tangy and aromatic Ethiopian tomato and spice sauce
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Other mixed vegetable dishes to try from Lisa's Vegetarian Kitchen:
Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads
Miso Noodle Soup with Mixed Vegetables and Paneer
Indian Mixed Vegetable Soup - Contemporary Style
Chickpea Mixed Vegetable Poriyal
On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook