QUICK AND EASY ALICHA DINESH| Curry Potatoes| Vegan Eritrean Food 🇪🇷

yellow split peas

🥗Healthier: green lentils

💰Cheaper: dried chickpeas

Green lentils are lower in calories, while chickpeas are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale offers similar nutrients, and collard greens are often more affordable.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, and vinegar is often less costly.

Turn the burner on to medium-high heat, about a 3.5 on the stovetop.

Sauté the chopped onion until some moisture is absorbed, then add 1.5 tablespoons of avocado oil.

Cook the onions until softened with a bit of color, then add the chopped tomatoes and cover to steam.

If the onions and tomatoes aren't cooked, add a little more water and cover to prevent burning.

Once the onions and tomatoes have softened, add 1 teaspoon of turmeric, 1 teaspoon of curry powder, and 1 teaspoon of cumin, mixing to eliminate the raw spice taste.

Add the chopped carrots and string beans, along with 1 cup of water, and cover to cook for about 10-15 minutes until softened.

After 15 minutes, add the sliced potatoes and mix to coat them in the spices.

Add 1 teaspoon of vegetable seasoning and 1 teaspoon of salt, then another cup of water, mixing gently to avoid breaking the vegetables.

Cover the pot and cook for approximately 20-25 minutes, checking for potato softness.

After 15 minutes, taste the dish and add another teaspoon of salt if needed, mixing carefully to maintain vegetable integrity.

If necessary, add a little more water and let it cook for an additional 10 minutes until the potatoes are fully cooked.

Once the potatoes are done, turn off the burner and serve with injera or pita bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary