Featuring a traditional spice blend that is the backbone of Ethiopian cooking, our Berbere Shrimp Curry recipe combines seasonal veggies, shrimp, and warm spice to make a comforting and delicious seasonal stew perfect for your Autumn table!
Heat the oil in the pot over medium heat. Add onion and sweet potato. Saute until the onion is translucent, about 3 minutes.
Add crushed tomatoes, coconut milk, Ethiopian Spice Blend, and cauliflower. Bring to a simmer and cook for about 15 minutes or until the cauliflower and sweet potatoes are tender.
Stir in the shrimp and peas. Simmer until the shrimp is opaque and cooked through, about 5 minutes more.
Serve as a stew with rice or flatbread if desired. 
 Serve this stew with rice or injera (Ethiopian flatbread) if desired. The crêpe-like flatbread is a slightly sour, slightly sweet, fermented sourdough flatbread traditionally eaten with Berbere spiced meals in Ethiopia. You’ll find it in the international section at many supermarkets, or you can make it yourself, which I intend to do someday soon, using the injera recipe from Cultures for Health that uses their gluten-free sourdough starter.