Yetakelt Wot (ethiopian Spiced Vegetable Stew)

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 1 tablespoon ginger
• 2 teaspoons berbere spice blend
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon cumin
• 2 medium carrots
• 2 medium potatoes
• 1 medium bell pepper
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup vegetable broth
• to taste cilantro

Steps

1. Heat the olive oil in a large saucepan or pot over medium heat.
2. Add the finely chopped onion.
3. Sauté until it becomes translucent.
4. Stir in the minced garlic and grated ginger.
5. Cook for another minute until fragrant.
6. Add the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt.
7. Mix well to coat the onions, garlic, and ginger with the spices.
8. Add the sliced carrots, diced potatoes, diced bell pepper, green beans, cauliflower florets, and broccoli florets to the saucepan.
9. Stir to combine the vegetables with the spice mixture.
10. Pour in the vegetable broth or water.
11. Bring the mixture to a simmer.
12. Reduce the heat to low.
13. Cover the saucepan.
14. Let the stew cook for about 20–25 minutes, or until the vegetables are tender.
15. Check the seasoning.
16. Adjust with salt or additional spices if desired.
17. Remove from heat.
18. Let rest for a few minutes to allow the flavors to meld together.
19. Garnish the stew with freshly chopped cilantro or parsley.
20. Serve hot as a main course, accompanied by injera or rice.