Yetakelt Wot (Ethiopian Spiced Vegetable Stew)

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons berbere spice blend
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon cayenne pepper, or to taste
• Salt, to taste
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 medium bell pepper, 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

Ingredients for 3 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

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

   Stovetop
2. 2

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

3. 3

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

4. 4

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

   Stovetop
5. 5

   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.

   Stovetop
6. 6

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

7. 7

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

8. 8

   Garnish the stew with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice.