Vegan Ethiopian Yataklete Kilkil
This fragrant, vegetable-forward stew is the kind of one-pan dinner that makes the whole kitchen smell incredible from the very first minute the onions hit the oil. Yukon Gold potatoes, sweet carrots, and snappy green beans are simmered together in a warmly spiced broth built on turmeric, cumin, coriander, and a touch of cayenne — layers of flavor that feel anything but simple. Every single ingredient here is naturally plant-based, so there's no substituting or swapping required; this dish is the real thing, not an adaptation. The technique is straightforward: bloom the aromatics, coat the vegetables in that golden spiced oil, then let the broth do the heavy lifting while everything turns tender and silky. Served with injera for scooping or spooned over rice, it makes a deeply satisfying meal for four that feels both nourishing and genuinely exciting. A scatter of fresh cilantro at the end brightens the whole bowl and ties the flavors together beautifully.
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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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