Yetakelt Alicha (Ethiopian Vegetable Stew)

Name: Yetakelt Alicha (Ethiopian Vegetable Stew)
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 cloves of garlic, minced; 1 tablespoon ginger, grated; 2 teaspoons turmeric; 1 teaspoon cumin; ½ teaspoon paprika; ¼ teaspoon cayenne pepper, or to taste; Salt, to taste; 2 medium carrots, peeled and sliced; 2 medium potatoes, peeled and diced; 1 cup green beans, trimmed and cut into bite-sized pieces; 1 cup cauliflower florets; 1 cup broccoli florets; 1 cup vegetable broth or water; Fresh cilantro or parsley, chopped, for garnish

Yetakelt alicha is a flavorful and comforting Ethiopian vegetable stew made with a medley of vegetables cooked in a mild and aromatic sauce.

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves of garlic, minced
1 tablespoon ginger, grated
2 teaspoons turmeric
1 teaspoon cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
Salt, to taste
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into bite-sized pieces
1 cup cauliflower florets
1 cup broccoli florets
1 cup vegetable broth or water
Fresh cilantro or parsley, chopped, for garnish

Steps

Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the turmeric, cumin, paprika, cayenne pepper, and salt. Mix well to coat the onions, garlic, and ginger with the spices.
Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the saucepan. Stir to combine the vegetables with the spice mixture.
Pour in the vegetable broth or water, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let the stew cook for about 20–25 minutes, or until the vegetables are tender.
Check the seasoning and adjust with salt or additional spices if desired.
Remove from heat and let the yetakelt alicha rest for a few minutes to allow the flavors to meld together.
Garnish the stew with freshly chopped cilantro or parsley.
Serve hot as a main course, accompanied by injera or rice.

More recipes with onion, garlic, ginger, turmeric, cumin, paprika, cayenne pepper, carrots, potatoes, green beans, cauliflower, broccoli or broth or stock

Adapted from “Yetakelt Alicha (Ethiopian Vegetable Stew)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves of garlic, minced

1 tablespoon ginger, grated

2 teaspoons turmeric

1 teaspoon cumin

½ teaspoon paprika

¼ teaspoon cayenne pepper, or to taste

Salt, to taste

2 medium carrots, peeled and sliced

2 medium potatoes, peeled and diced

1 cup green beans, trimmed and cut into bite-sized pieces

1 cup cauliflower florets

1 cup broccoli florets

1 cup vegetable broth or water

Fresh cilantro or parsley, chopped, for garnish

Steps

Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.

Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the turmeric, cumin, paprika, cayenne pepper, and salt. Mix well to coat the onions, garlic, and ginger with the spices.

Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the saucepan. Stir to combine the vegetables with the spice mixture.

Pour in the vegetable broth or water, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let the stew cook for about 20–25 minutes, or until the vegetables are tender.

Check the seasoning and adjust with salt or additional spices if desired.

Remove from heat and let the yetakelt alicha rest for a few minutes to allow the flavors to meld together.

Garnish the stew with freshly chopped cilantro or parsley.

Serve hot as a main course, accompanied by injera or rice.