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Main course · Ethiopian

Dinich Wat (Potato and Onion Berbere Stew)

40 min Serves 4 ~292 kcal/serving ~£4.10 (£1.02/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 700 g potatoes
  • 3 red onion
  • 3 garlic cloves
  • 15 g fresh ginger
  • 2 tbsp berbere spice blend
  • 1 tbsp tomato puree
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
292 kcal
Protein
5.6 g
Carbohydrate
38.6 g
of which sugars
8.9 g
Fat
10.9 g
of which saturates
1 g
Fibre
6.8 g
Salt
0.15 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and cube the potatoes.

  2. 2

    Peel and chop the onions, then fry in the vegetable oil for 10 minutes until golden.

  3. 3

    Stir in the garlic, ginger, berbere spice blend and tomato puree and cook for 2 minutes.

  4. 4

    Add the potatoes and 300ml water, cover and simmer for 25 minutes, stirring occasionally, until the potatoes are tender.

  5. 5

    Season to taste and serve with flatbreads.

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