Yataklete Kilkil Ethiopian Vegetable Stew
Embark on a culinary journey to Ethiopia with Yataklete Kilkil, a vibrant and aromatic vegetable stew that’s both comforting and nourishing. This plant-based dish combines tender yellow potatoes, sweet carrots, and crisp green beans, all simmered in a flavorful base of turmeric, cumin, garlic, and ginger. Sautéed onions bring depth and richness, while the golden hue of ground turmeric creates a visually stunning dish. Ready in under an hour, this one-pot recipe is perfect as a light main course or a colorful side dish, especially when paired with traditional injera or steamed rice. Easy to make and bursting with warm, earthy spices, Yataklete Kilkil is a must-try for anyone seeking to explore authentic Ethiopian flavors.
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Recipe Information
Ingredients
- 4 medium yellow potatoes
- 3 large carrots
- 200 grams green beans
- 1 large yellow onion
- 4 cloves garlic
- 1 teaspoon ginger
- 3 tablespoons olive oil
- 1.5 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup water
Instructions
Peel and cube the potatoes into 1-inch pieces. Peel the carrots and slice them into thick rounds. Trim the ends of the green beans and cut them into 2-inch lengths.
Thinly slice the onion. Mince the garlic cloves and grate the ginger.
Heat the olive oil in a large pot over medium heat. Add the sliced onion and sauté for 5 minutes until soft and slightly golden.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the ground turmeric, ground cumin, and black pepper. Stir the spices into the onion mixture to toast for 30 seconds.
Add the potatoes, carrots, and green beans to the pot. Stir to coat the vegetables with the spice mixture.
Pour in the water and sprinkle with salt. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and cooked through.
Taste and adjust seasoning if needed. Serve hot as a side dish or a light main course with injera or rice.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 29.2 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3822 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
