Golden Turmeric Potato and Carrot Alicha

Name: Golden Turmeric Potato and Carrot Alicha
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 7 servings
Cuisine: Ethiopian
Ingredients: 4 tablespoon olive oil (for dressing); 2 yellow onions (large, finely chopped); 6 clove garlic (minced); 2 tablespoon fresh ginger (grated); 2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1.25 teaspoon salt (for dressing); 0.63 teaspoon black pepper (ground and ground, for dressing); 1.75 pound russet potato (peeled and cut into 1/2-inch cubes); 1 pound carrot (peeled and sliced into 1/2-inch rounds); 4 cup vegetable broth; 7 cup mixed greens; 1 cup cherry tomatoes (halved); 0.5 cup cucumber (diced); 2 tablespoon apple cider vinegar

A comforting and mildly spiced vegan stew featuring tender potatoes and carrots in a fragrant turmeric-ginger sauce, served with a simple green salad for a quick and nutritious Ethiopian-inspired meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 7
Cuisine: Ethiopian
Difficulty: Easy
Cost: $2.05/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Fiber
Pescatarian

Ingredients

4 tablespoon olive oil (for dressing)
2 yellow onions (large, finely chopped)
6 clove garlic (minced)
2 tablespoon fresh ginger (grated)
2 teaspoon ground turmeric
1 teaspoon ground cumin
1.25 teaspoon salt (for dressing)
0.63 teaspoon black pepper (ground and ground, for dressing)
1.75 pound russet potato (peeled and cut into 1/2-inch cubes)
1 pound carrot (peeled and sliced into 1/2-inch rounds)
4 cup vegetable broth
7 cup mixed greens
1 cup cherry tomatoes (halved)
0.5 cup cucumber (diced)
2 tablespoon apple cider vinegar

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the yellow onions and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic and grated fresh ginger to the pot and cook for 1 minute until fragrant. Stir in ground turmeric, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 30 seconds, stirring constantly.
Add the cubed russet potatoes, sliced carrots, and vegetable broth to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until vegetables are tender.
While the stew simmers, prepare the green salad: In a large bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber.
In a small bowl, whisk together apple cider vinegar, 3 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper for the dressing.
Pour the dressing over the salad and toss gently to coat.
Serve the Golden Turmeric Potato and Carrot Alicha hot with the fresh green salad on the side.

Notes

Cut potatoes and carrots into small, uniform pieces to ensure quick and even cooking. Do not overcook to maintain texture.

Nutrition (per serving)

Calories: 235
Protein: 4.9 g
Carbohydrates: 38.5 g
Fat: 8.2 g
Fiber: 4.9 g
Sodium: 929 mg
Saturated Fat: 1.2 g
Sugar: 8.3 g