Yetakelt Alicha (Ethiopian Vegetable Stew)
Yetakelt alicha is a flavorful and comforting Ethiopian vegetable stew made with a medley of vegetables cooked in a mild and aromatic sauce. This vegetarian stew is a popular part of Ethiopian cuisine and is enjoyed as a main course with injera (Ethiopian flatbread) or rice.
Source and licence
"Yetakelt Alicha (Ethiopian Vegetable Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Yetakelt_Alicha_(Ethiopian_Vegetable_Stew), revision 4518697), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Yetakelt_Alicha_(Ethiopian_Vegetable_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518697
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.