Eritrean vegetable curry


Eritrean Vegetable Curry 

Serves 10 – 12 people as a shared/side dish


Named ‘alicha’ in Tigrinya (the Eritrean language), this Eritrean Vegetable Curry is flavoursome, hearty and warming.

This is just another of the various recipes (humus, falafil and lentil curry) taught to us by Eritrean cook, Shadya at our recent cooking class at the Cultivating Community Kitchen in Fitzroy.

Shadya effortlessly whipped this delicious dish up along with her homemade humus, falafil and lentil curry and served it with injera which we used to mop up the curry. If you’re looking for a simple mid-week meal, meatless meal, or a dish you can serve up at a small dinner party, then this should definitely be considered.

Thank you to Shadya for generously sharing this personal recipe with us!





1 potato

1 eggplant

Green, yellow, red capsicum 

1 zucchini 

2 carrots 

1/4 pumpkin 

1 onion 

3 cloves of garlic, finely diced

1 tbsp tomato paste

1/2 tsp black pepper

1/2 tsp salt

1 tsp cumin

1 tsp vegetable stock powder

1/2 tsp crunchy chilli flakes

Oil for frying



Cut and peel all the vegetables and chop into small/fine cubes


Fry all the vegetables (except the onion and garlic) in oil for 5 minutes – one at a time and set aside into a large bowl. For example, chop the potato into fine cubes, fry in oil for 5 minutes and set aside, then do the same for the eggplant, adding it to the large bowl once fried, and continue with the capsicum, carrots, etc.


As you finish frying all the vegetables, mix them together in the large bowl


Fry the onion in a small amount of oil in a pot on medium heat


When the onion becomes brown, add the tomato paste, all the spices and garlic into the pot, and then add 1 cup of water


Lower the heat, add all the vegetables and cover the pot


Leave on low heat for 20 minutes stirring the curry every 10 minutes. Be sure to taste the curry and adjust flavours/spices to your taste


After 20 minutes the curry should be cooked. Serve hot with injera, rice or bread