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.

✓ 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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