Yetakelt Alicha (Ethiopian Vegetable Stew)
Yetakelt alicha is a mild, turmeric-yellow Ethiopian vegetable stew that works as a full meal with injera or rice. Unlike the fiery red wats of the same table, alicha relies on ginger, garlic and turmeric for a gentle, savory sauce, with only a pinch of cayenne for warmth. The vegetables soften together in one pot, and mashing a few against the side thickens the sauce without any extra ingredients.
Instructions
Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook until it turns translucent.
Stir in the garlic and ginger and cook for about a minute, until the kitchen smells fragrant.
Add the turmeric, cumin, paprika, cayenne and salt. Stir well so the spices coat the onion, garlic and ginger.
Add the carrots, potatoes, green beans, cauliflower and broccoli. Stir until every piece is coated in the spiced onion mixture.
Pour in the broth or water and bring it to a simmer. Turn the heat to low, cover the pot, and cook for about 20 to 25 minutes, until the vegetables are tender when pierced with a fork.
Taste the stew and add more salt or spice if it needs it. Take the pot off the heat and let it rest for a few minutes so the flavors settle together.
Scatter the chopped cilantro or parsley over the top. Serve hot with injera or rice.
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