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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
Jalapeno Pepper
1/2 whole jalapeno pepper
minced
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
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?
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What's the best oil to cook vegetables in?
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