
By thedoctorskitchen.com
Ethiopian Berbere Curry
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, 28 Mar 2025 06:03:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
31
High
Nutrition per serving
Calories595.7 kcal (30%)
Total Fat33.5 g (48%)
Carbs65.4 g (25%)
Sugars10.4 g (12%)
Protein12.6 g (25%)
Sodium583.5 mg (29%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

250gRed Camargue rice
soaked in water for at least 20 minutes, then drained

2 Tbspcoconut oil

2Red onions
thinly sliced into half-moons

3 Tspberbere spice blend

100gBaby tomatoes
halved

100gPeas
fresh or thawed

200gmangetout

150gBroccoli
florets broken into 3cm pieces

400gtin chopped tomatoes

400gtin coconut milk

350mlvegetable stock

1 Tbsppeanut butter
smooth or crunchy

25gfresh coriander
finely chopped
Instructions
View on thedoctorskitchen.com
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