Yetakelt Wot (Ethiopian Spiced Vegetable Stew)
Yetakelt wot is an Ethiopian vegetable stew built on berbere, the chile-based spice blend at the heart of the country's cooking. Onion, garlic and ginger go in first, then the spices bloom in the oil before the carrots, potatoes and cauliflower join the pot. The result is a vegan main with a deep red, warming sauce that you scoop up with injera or spoon over rice. Cayenne lets you set the heat.
Instructions
Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring now and then, until it turns translucent.
Stir in the garlic and ginger and cook for about a minute, until the smell turns fragrant.
Add the berbere, paprika, turmeric, cumin, cayenne and salt. Stir well so the onion mixture is evenly coated with the spices.
Add the carrots, potatoes, bell pepper, green beans, cauliflower and broccoli. Stir until every piece of vegetable is coated in the spice paste.
Pour in the broth or water and bring to a simmer. Lower the heat, cover the pot, and cook for 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 chopped cilantro or parsley over the top and serve hot with injera or rice. For a thicker sauce, mash a few of the cooked vegetables against the side of the pot before serving.
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