Yataklete Kilkil Ethiopian Vegetables With Garlic And Ginger Recipes

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ETHIOPIAN YATAKLETE KILKIL



Ethiopian Yataklete kilkil image

Ethiopian Yataklete Kilkil is a healthy dish made with potatoes, green beans, and carrots; all infused with delicious spices for that wonderful explosion of flavors. A meal that's good for your taste buds and waist!

Provided by Imma

Categories     Main

Time 45m

Number Of Ingredients 15

2 large potatoes, (peeled and chopped)
8 ounces green beans, (thawed and defrost)
1 cup carrots, (thawed and defrost)
¼ cup or more canola oil
½ medium onion, (sliced)
2 teaspoons minced or granulated garlic
½ jalapenos pepper, (deseeded and diced)
1 teaspoon grated ginger
1 teaspoon ground coriander spice
1 teaspoon smoked paprika
½ teaspoon curry powder or turmeric spice
½ teaspoon white or black pepper
½ teaspoon chili pepper (optional)
1 8-ounce canned diced tomatoes
1 teaspoon salt, (plus more adjust to suit taste buds)

Steps:

  • Add potatoes in a large saucepan, salt, and add water just enough to cover potatoes. Boil until tender - about 10 minutes or more. Remove and drain water.
  • In a large saucepan or Dutch oven, heat oil over medium heat. Add onions, give it a minute or two then stir in all the spices; garlic, Jalapenos peppers, ginger, coriander, smoked paprika, curry, white pepper, and chili pepper. Simmer for about 5 minutes, stirring occasionally to prevent burns. Then add tomatoes and bring to a boil and simmer for another 5 minutes.
  • Then add potatoes, green beans, and carrots. Season with salt.
  • Continue to simmer for about 10 minutes; stirring frequently to allow the flavors to blend. If needed, add water to prevent any burns.
  • Adjust for seasonings. Serve warm.

Nutrition Facts : Calories 238 kcal, Carbohydrate 25 g, Protein 4 g, Fat 14 g, SaturatedFat 1 g, Sodium 710 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

YATAKLETE KILKIL (ETHIOPIAN VEGETABLE STEW)



Yataklete Kilkil (Ethiopian Vegetable Stew) image

Make and share this Yataklete Kilkil (Ethiopian Vegetable Stew) recipe from Food.com.

Provided by erranterudite

Categories     Stew

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

4 potatoes
3 carrots
3 garlic cloves
1 tablespoon fresh ginger
2 serrano peppers
2 small onions
2 tablespoons oil
2 cups water
1/2 teaspoon ground cardamom
1 teaspoon black pepper
1 tablespoon salt

Steps:

  • Peel potatoes and carrots into 1/2 inch pieces. Put in large sauce pan and fill with water until vegtables are just covered. Bring to boil, then simmer for 15-20 minutes or until vegtables are tender. Remove from heat, drain, and set aside.
  • Puree onions, ginger, garlic, and peppers in food processor. Pour oil in large sauce pan and put on medium heat. Add onion puree and sautee for five minutes, or until onions no longer smell raw. Add water, salt, pepper, cardamom, and cooked vegtables. Stir well and simmer for 15 minutes.

Nutrition Facts : Calories 176.8, Fat 4.8, SaturatedFat 0.7, Sodium 1195.4, Carbohydrate 31.2, Fiber 4.6, Sugar 3.6, Protein 3.6

YATAKLETE KILKIL -- ETHIOPIAN VEGETABLES WITH GARLIC AND GINGER



Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger image

From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish.

Provided by Sackville

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

6 small potatoes, peeled
3 large carrots, peeled
1/2 lb fresh green beans, trimmed and chopped
1/4 cup vegetable oil
2 medium onions, chopped
1 large green pepper, seeded and cut into strips
2 whole fresh hot chili peppers, washed and seeded and chopped
1 tablespoon garlic, finely chopped
2 teaspoons ginger, finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
6 large scallions, trimmed and chopped

Steps:

  • Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
  • If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
  • Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
  • When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
  • Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
  • Set them aside to drain completely.
  • Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
  • Cook for about 5 minutes until the veggies are soft but not brown.
  • Add the garlic, ginger, salt and pepper and stir for a minute or so.
  • Add the reserved vegetables and the scallions and mix until everything is coated in oil.
  • Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.

Nutrition Facts : Calories 276.5, Fat 9.6, SaturatedFat 1.3, Sodium 432.6, Carbohydrate 44.8, Fiber 7.9, Sugar 7.9, Protein 6

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