Ethiopian · beginner
Ethiopian Turmeric Stewed Green Beans And Potatoes
Tender green beans and potato cubes simmered gently in a mild aromatic base of ginger, garlic, sweet onions, and earthy turmeric.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large skillet or shallow pot over medium heat.
- 02
Add sliced onions and cook for 6 minutes until soft and lightly golden.
- 03
Stir in garlic, grated ginger, and ground turmeric, sauteing for 1 to 2 minutes until fragrant.
- 04
Add potato cubes and green beans to the pan, tossing well to coat evenly with the yellow turmeric oil.
- 05
Pour in vegetable broth and season with half a teaspoon of salt. Bring liquid to a gentle boil.
- 06
Cover skillet tightly with a lid, reduce heat to medium-low, and simmer for 15 minutes until potatoes are fork-tender.
- 07
Uncover, stir in jalapeno slices, and let simmer uncovered for 3 minutes to allow extra steam to release before serving.
A LITTLE KITCHEN KNOW-HOW
sweating aromatic spices
Briefly frying ground spices in warm oil alongside fresh aromatics to dissolve fat-soluble flavor compounds.
Notes from the kitchen
- Cut the potatoes into uniform half-inch cubes so they finish cooking at the same time as the green beans.
- For a rich non-vegan variation, swap vegetable oil for clarified butter.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
