Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Ethiopian Gomen
Collard greens slow-cooked with onion, garlic, ginger and a pinch of chilli — Ethiopia's daily vegetable side.
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10 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- 500g collard greens or kale, shredded
- 2 onions, chopped
- 5 garlic cloves
- 1 thumb ginger, grated
- 1 green chilli
- 1 tsp paprika
- 1/2 tsp cardamom
- 4 tbsp oil
- Salt
- Juice of 1 lemon
Instructions
- Cook onions in oil 10 min until soft.
- Add garlic, ginger, chilli and paprika.
- Add greens with 200ml water; cover.
- Simmer 15-20 min until tender.
- Stir in cardamom and salt.
- Finish with lemon.
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Tara’s tips
- Cooked longer than usual greens — should be very soft.
- Cardamom at the end is unusual but signature.
Serving suggestions
- Eat with injera.
Storage & reheating
Keeps 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Substitute greens?
Spinach works but cook briefly; kale and collards are traditional.
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