Best Ethiopian Vegetable Stew Recipes

Yataklete Kilkil (Ethiopian Vegetable Stew) image

Provided by erranterudite

Categories Stew

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Steps:

Peel potatoes and carrots into 1/2 inch pieces. Put in large sauce pan and fill with water until vegtables are just covered. Bring to boil, then simmer for 15-20 minutes or until vegtables are tender. Remove from heat, drain, and set aside.
Puree onions, ginger, garlic, and peppers in food processor. Pour oil in large sauce pan and put on medium heat. Add onion puree and sautee for five minutes, or until onions no longer smell raw. Add water, salt, pepper, cardamom, and cooked vegtables. Stir well and simmer for 15 minutes.

Nutrition Facts : Calories 176.8, Fat 4.8, SaturatedFat 0.7, Sodium 1195.4, Carbohydrate 31.2, Fiber 4.6, Sugar 3.6, Protein 3.6

Atkilt (Ethiopian Vegetable Stew) - Nom Nom Paleo® image

Provided by @MakeItYours

Number Of Ingredients 10

2 tablespoons ghee
2 tablespoons olive oil
1 medium onion (diced)
1 small cabbage (cored and cut into 1-inch cubes)
4 medium carrots (cut into 1-inch rounds)
3 teaspoons Diamond Crystal kosher salt (divided)
1¾ pounds white potatoes (cut into 1-inch cubes (you can substitute cauliflower florets if you don't eat potatoes-but hey, did you hear that potatoes are now Whole30-approved?))
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon Freshly ground black pepper

Steps:

Heat the ghee and olive oil in a large saucepan over medium-high heat. Once the saucepan is hot, add the onions, cabbage, carrots, and 2 teaspoons of kosher salt.
Stir everything and then cover the pot. Cook the vegetables undisturbed for 10 minutes. (If your stove runs hot, you can turn down the heat to medium.)
After the 10 minutes have elapsed, toss in the potatoes (or cauliflower) and the remaining 1 teaspoon of salt, turmeric, and cumin. Add some freshly ground black pepper and stir well.
Replace the lid, decrease the heat to medium-low, and continue cooking for an additional 30 minutes or until all vegetables are fork-tender. (Using cauliflower? Check for tenderness after 15 minutes.)
Taste and adjust seasoning if needed. Serve with Doro Wat, Ethiopian Chicken Stew!

ETHIOPIAN VEGETABLE STEW image

Yield 6 Servings

Number Of Ingredients 11

1 large onion sliced
2 large carrots sliced
3 medium red potatoes -- cut 1" thick
1/4 head cabbage -- sliced
8 oz green beans -- sliced
3 cloves garlic -- peeled and crushed
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp black pepper
1 tsp salt -- optional
3 c water

Steps:

Brown the onion in a non-stick skillet over medium heat. Add in the garlic and saute for one minute more. Then add all the vegetables and seasonings and mix well. Add the water, stir, and cook over low heat for 30-40 minutes. Serve hot.