Yataklete Kilkil - Ethiopian Vegetables with Garlic and Ginger
A dish of potatoes, carrots and green beans, seasoned with ginger and chilli and simmered on the stove.
35 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 1
Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
- 2
If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
- 3
Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths. When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
- 4
Boil for 5 minutes, then drain and run cold water over them to stop the cooking process. Set them aside to drain completely.
- 5
Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies. Cook for about 5 minutes until the veggies are soft but not brown.
- 6
Add the garlic, ginger, salt and pepper and stir for a minute or so. Add the reserved vegetables and the scallions and mix until everything is coated in oil.
- 7
Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
