Ethiopian Berbere Curry
This delicious curry is inspired by Ethiopian cuisine and uses a spice blend called berbere. I would describe it as a spicy masala – it has a fantas...tic heat to it. It tastes phenomenal with the mangetout and greens, but you could use any vegetables you have to hand. I learnt the trick of adding nut butter to rice from a young Zimbabwean chef who told me it was a staple in their cuisine. It adds protein to the wholegrain rice and tastes wonderful with this curry. Photo Credit: Faith Maison Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness Read more This delicious curry is inspired by Ethiopian cuisine and uses a spice blend called berbere. I would describe it as a spicy masala – it has a fantastic heat to it. It tastes phenomenal with the mangetout and greens, but you could use any vegetables you have to hand. I learnt the trick of adding nut butter to rice from a young Zimbabwean chef who told me it was a staple in their cuisine. It adds protein to the wholegrain rice and tastes wonderful with this curry. Photo Credit: Faith Maison Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness
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NUTRITION PER SERVING (Read more)
Notes
+ You can find berbere spice blend in most supermarkets, but Jamaican Jerk can work well as a substitute. You could also make your own by combining:
2 tablespoons ground paprika
2 teaspoons ground allspice
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground coriander
2 teaspoons ground nutmeg
2 teaspoons ground turmeric
2 teaspoons ground fenugreek
1 teaspoon cayenne powder
points
fibre
vegetables
spices