Traditional Ethiopian food series: BEETS & CARROT STEW

beets

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes add a similar sweetness and color.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing good cooking properties.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a different flavor profile and dried parsley is cost-effective.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced beets and carrots; sauté for 5 minutes.

Mix in diced tomatoes and cook until softened, about 3-4 minutes.

Pour in vegetable broth and add bay leaves; bring to a boil.

Reduce heat to low and simmer until beets and carrots are tender, about 30 minutes.

Stir in cumin, coriander, turmeric, salt, and black pepper; cook for another 5 minutes.

Remove bay leaves and stir in lemon juice.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary