Dinich Wat (ethiopian Spiced Potato And Spinach Curry)
Dinich Wat is a flavorful Ethiopian dish made with spiced potatoes and spinach, simmered in a rich and aromatic sauce. This vegetarian curry is a staple in Ethiopian cuisine and is perfect for a hearty and satisfying meal.
Ingredients
- 4 large potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1/2 cup vegetable broth
- 1/4 cup olive oil
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt to taste
- 4 cups fresh spinach
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are soft and translucent.
- Add the tomatoes, turmeric, paprika, cayenne pepper, cumin, coriander, and salt. Cook for 5 minutes, stirring occasionally.
- Add the potatoes and vegetable broth. Cover the pot and simmer for 20 minutes, or until the potatoes are tender.
- Add the fresh spinach and cook for an additional 5 minutes, until the spinach is wilted.
- Adjust the seasoning if needed, and serve the Dinich Wat hot with injera or rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 10g
Supplies
Large pot Knife Cutting board Grater Measuring spoons
Tools
Serving spoon Ladle Vegetable peeler
Serving suggestions
Serve the Dinich Wat with a side of injera, a traditional Ethiopian flatbread, and a dollop of yogurt for a cooling contrast to the spicy flavors.
Tips & tricks
For a richer flavor, you can add a tablespoon of Ethiopian spiced butter (niter kibbeh) to the curry during cooking.
Cost
$10