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.

Dinich Wat (ethiopian Spiced Potato And Spinach Curry)

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

  1. 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.
  2. Add the tomatoes, turmeric, paprika, cayenne pepper, cumin, coriander, and salt. Cook for 5 minutes, stirring occasionally.
  3. Add the potatoes and vegetable broth. Cover the pot and simmer for 20 minutes, or until the potatoes are tender.
  4. Add the fresh spinach and cook for an additional 5 minutes, until the spinach is wilted.
  5. 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