Average: 5 (1 vote)
Active time
20 minutes
Total time
40 minutes
4 servings
Serving Size
1/4 recipe

3 medium potatoes, chopped

¼ cup olive oil

½ medium onion, sliced

2 cloves garlic, minced

1 jalapeño pepper, diced and seeds removed

1 teaspoon grated fresh ginger

½ teaspoon ground turmeric

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon black pepper

3 large tomatoes, diced

1 cup green beans, chopped into thirds

2 carrots, thinly sliced

Salt to taste

  1. Add potatoes to a large saucepan and add water to cover potatoes. Boil until fork-tender (10-15 minutes). When tender, remove from heat, drain water, and set cooked potatoes aside.
  2. In a large saucepan, heat the oil over medium heat. Add onions, garlic, jalapeño, ginger, turmeric, cumin, smoked paprika, and black pepper. Cook for 5 minutes, stirring occasionally.
  3. Add tomatoes and ½ cup of water. Bring to a boil and let boil for 3 minutes, then reduce heat and let simmer for 5 minutes. Next, add the cooked potatoes along with the green beans and carrots. Continue to simmer for 10 minutes, stirring occasionally, and adding a splash of water if the liquid reduces too much. Taste and adjust seasoning, adding salt if needed.

An Oldways recipe, courtesy of Brianne Brathwaite


Calories: 300
Total Fat: 14g
Saturated Fat: 2g
Sodium: 40mg
Carbohydrate: 41g
Total Sugar: 8g (Added Sugar: 0g)
Protein: 6g

Yield: 4 servings

Serving Size: 1/4 recipe

How'd it Taste?

Excellent recipy that I do a few times per week from now. Please publish more vegetarian ethiopian cuisine, I just discover it and I love it.

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