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Easy Ethiopian Vegetable Medley

Experience a burst of Ethiopian flavors with this simple and healthy vegetable medley, combining potatoes, green beans, and carrots, seasoned with an aromatic blend of spices.
2
45 min
TOTAL TIME
292
CALORIES
$0.86
PER SERVING
Easy Ethiopian Vegetable Medley
Ingredients
15 INGREDIENTS
4 SERVINGS
Black Pepper
1/2 tsp black pepper
Potatoes
2 large potatoes
peeled and cubed
Frozen Carrots
1 cup frozen carrots
thawed
Onion
5/8 medium onion
chopped
Frozen Green Beans
8 oz frozen green beans
thawed
Vegetable Oil
1/4 cup vegetable oil
Minced Garlic
2 tsp minced garlic
Jalapeno Pepper
1/2 whole jalapeno pepper
minced
Curry Powder
1 tsp curry powder
Ground Coriander
1 tsp ground coriander
Salt
1 tsp salt
Chili Powder
1/2 tsp chili powder
Smoked Paprika
1 tsp smoked paprika
Fresh Ginger
1 tsp fresh ginger
grated
Canned Diced Tomatoes
1 cup canned diced tomatoes
Directions
7 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Place cubed potatoes in a large saucepan, add enough water to cover them, and bring to a boil. Cook the potatoes until tender for about 10 minutes, then drain.
2
Heat vegetable oil in a large saucepan, or Dutch oven, over medium heat. Add chopped onions and sauté for a few minutes.
3
Stir in jalapeno pepper, minced garlic, grated ginger, ground coriander, smoked paprika, curry powder, black pepper, and chili powder. Simmer for about 5 minutes, stirring occasionally to prevent burning.
4
Add canned diced tomatoes and bring the mixture to a boil, then let it simmer for another 5 minutes.
5
Add cooked potatoes, thawed green beans, and thawed carrots to the saucepan. Season with salt and stir.
6
Simmer for about 10 minutes, stirring frequently, to allow the flavors to blend.
7
Serve warm and enjoy your Ethiopian Vegetable Medley!
Health Info
Macros
36g
CARBS
15g
FAT
5g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
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Frequently Asked Questions
What's the best way to cut vegetables for stir-fry?
How do I ensure that my veggies remain crunchy?
What's the best oil to cook vegetables in?
Why do my vegetables lose color when cooked?
How do I make my vegetable dish tastier?
Should I peel my vegetables before cooking?
Is it better to steam or boil vegetables?
Why does the flavor of the vegetables change after cooking?
What's the best way to prepare vegetables for grilling?
What types of vegetables work best for roasting?