Ethiopian Berbere Curry

Name: Ethiopian Berbere Curry
Cuisine: African
Ingredients: 250g Red Camargue rice, soaked in water for at least 20 minutes, then drained; 2 Tbsp coconut oil; 2 Red onions, thinly sliced into half-moons; 3 Tsp berbere spice blend; 100g Baby tomatoes, halved; 100g Peas (fresh or thawed); 200g Mangetout; 150g Broccoli, florets broken into 3cm pieces; 400g Tin chopped tomatoes; 400g Tin coconut milk; 350ml Vegetable stock; 1 Tbsp peanut butter (smooth or crunchy); 25g Fresh coriander, finely chopped

Instructions

About this recipe 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. TIP + You can find berbere spice blend in most supermarkets, but Jamaican Jerk can work well as a substitute. Photo Credit: Faith Maison Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness Shop this recipe:

Updated at: Fri, 14 Aug 2026 04:15:50 GMT