Dinner · 35 min · ethiopian

Dinich Alicha

Potatoes does the heavy lifting here, with carrots rounding it out. An Ethiopian dinner that takes 35 minutes, start to finish. At 260 calories and 8g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Potatoes
• 3 Carrots
• 1 Yellow onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 2 tbsp Niter kibbeh
• 2 cups Vegetable stock
• 1 cup Peas
• 2 tbsp Cilantro

Steps

1. Cut the potatoes into chunks and the carrots into coins — similar sizes, similar cooking times.
2. Soften the onion in niter kibbeh (or oil) 6 minutes; add the garlic, ginger, and turmeric for 1 minute.
3. Add the potatoes, carrots, and stock; simmer 18 minutes until nearly tender.
4. Stir in the peas and simmer 5 minutes more. The sauce should lightly coat the vegetables.
5. Finish with cilantro and serve on injera. Simple food, deeply seasoned.

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