Yetakelt W Et Spicy Mixed Vegetable Stew
Immerse yourself in the robust flavors of Ethiopia with Yetakelt W Et, a soul-warming spicy mixed vegetable stew that's both hearty and vibrant. This plant-based recipe features an array of fresh vegetables—potatoes, carrots, green beans, and zucchini—bathed in a rich, aromatic sauce infused with berbere spice, garlic, ginger, and tomato. Perfect for chilly evenings, this vegan-friendly dish is simmered to perfection, allowing the spices to meld beautifully with the vegetables for a deeply satisfying meal. Serve it piping hot with injera for a traditional touch or fluffy rice for a comforting alternative. With a prep-and-cook time of just one hour, this one-pot wonder is as convenient as it is flavorful, making it an ideal addition to your weekly dinner rotation.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons berbere spice mix
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned or fresh)
- 2 cups water or vegetable broth
- 2 medium potatoes, peeled and cubed
- 3 medium carrots, sliced
- 1 cup green beans, trimmed and halved
- 1 medium zucchini, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until soft and golden brown.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the berbere spice mix and stir well to coat the onions, garlic, and ginger in the aromatic spice blend.
Mix in the tomato paste and cook for 2 minutes, stirring continuously.
Add the diced tomatoes and cook for another 3-4 minutes, allowing the mixture to thicken slightly.
Pour in the water or vegetable broth and stir well to combine.
Bring the mixture to a simmer, then add the cubed potatoes, sliced carrots, and green beans. Cover and cook for 15 minutes, stirring occasionally.
Add the chopped zucchini, salt, and black pepper, and continue cooking for another 10 minutes, or until all vegetables are tender.
Taste and adjust seasoning as needed. If the stew is too thick, add a bit more water or broth to reach your desired consistency.
Serve hot, garnished with fresh cilantro if desired, alongside injera or rice.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 982 mg | 21% | |
*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.
