Ethiopia · Ethiopia

Turmeric Carrot and Potato Stew

Name: Turmeric Carrot and Potato Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ethiopia
Ingredients: carrot, sliced on the bias 400 g; potato, peeled and cubed 300 g; yellow onion, sliced 120 g; garlic, minced 8 g; fresh ginger, grated 6 g; ground turmeric 3 g; ground cumin 3 g; green chili, sliced 8 g; water for simmering 500 ml; olive oil 25 ml; fine salt 3 g

Roasted carrots and potato in a turmeric-cumin broth, finished with sliced green chili.

50 minutes · 4 servings · Easy

Turmeric gives this stew its yellow colour and places it in the alicha family of gently spiced dishes, milder than anything built on berbere. Carrots roasted before they meet the broth bring a sweetness that survives the long simmer. Green chilli goes in raw at the end, so the heat arrives bright rather than dulled by cooking.

Ingredients

carrot, sliced on the bias400 g
potato, peeled and cubed300 g
yellow onion, sliced120 g
garlic, minced8 g
fresh ginger, grated6 g
ground turmeric3 g
ground cumin3 g
green chili, sliced8 g
water for simmering500 ml
olive oil25 ml
fine salt3 g

Directions

1
Heat olive oil in a deep pan. Sauté onion 6 minutes, add garlic, ginger, turmeric, cumin and salt and stir 1 minute.
Onion is translucent and spices smell toasted.
2
Add carrot, potato and 500 ml water. Simmer 25 minutes until both are fork-tender and the broth has reduced by a third.
Carrot and potato break easily under a fork; broth is reduced by a third.
3
Stir in green chili. Serve with flatbread if desired. Refrigerate any leftover within 2 hours at 4°C or below; use within 24 hours.
Chili is evenly dispersed and the stew is hot. Refrigerate leftover stew within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content