Breastfeeding Friendly Vegan Ethiopian Yataklete Kilkil
Total time50 min
Prep time15 min
Cook time35 min
4.6(16)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 lb yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into ½-inch rounds
- ½ lb green beans, trimmed and cut into 1-inch pieces
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- injera or cooked rice, for serving (optional)
Instructions
- 1
Heat the olive oil in a large skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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