Ethiopian Spiced Butternut Stew

Perfect 5 ingredient side!

Flavour doesn’t not mean 101 ingredients, it just means the right ingredients.

Sweet butternut spiked with garlic, cardamom and Ethiopian berbere spice.

If you can’t find berbere spice you can use your favourite curry spice instead.

Quick and easy to make and so delicious to eat as part of a vegetable medley.

Serve as part of a vegetable medley with basmati rice or with flatbreads on the side.

Lovely with my daily dal and some spiced cabbage on the side.

A medium saucepan

• 550g (2 small) butternut, peeled and cut into chunks
• 2 large onions, peeled and finely chopped
• 3 garlic cloves, minced
• 1 tablespoon berbere spice
• 1/4 teaspoon ground cardamom or 3 bashed cardamom pods

From your Kitchen

• 4 tablespoons olive oil
• 2 teaspoons salt
• 250ml water

1. Heat the oil in a medium saucepan over a medium heat, add the onions and cook, covered for 15 minutes until the onions are soft, stirring occasionally.
2. Add the garlic, berbere spice and cardamom and stir until fragrant, about 3 minutes.
3. Add the butternut and combine well with the spices and onions.
4. Add the 250ml water and salt and bring to a simmer. Cook, covered for 25 minutes until the butternut is soft but still holding its shape. Gently stir from time to time, adding a splash of water if the pan seems dry, when stirring be careful not to break up the butternut.
5. Season with salt and pepper and a pinch of berbere spice over the finished dish. Enjoy!