Spicy Mixed Vegetable Stew Yetakelt Wet Recipes

YETAKELT W'ET (SPICY MIXED VEGETABLE STEW)

Steps:

• Directions 1. Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. 2. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. 3. Add the chopped tomatoes, tomato paste, and the vegetable stock. 4. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. 5. Add salt and pepper to taset and mix in the parsley. 6. Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.

YETAKELT W'ET (SPICY MIXED VEGETABLE STEW)

Steps:

• Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.
• Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.
• Add the chopped tomatoes, tomato paste, and the vegetable stock.
• Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.
• Add salt and pepper to taset and mix in the parsley.
• Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.

SPICY BEEF VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

SPICY VEGETARIAN STEW

Steps:

• Heat olive oil in a stockpot over medium-high heat. Add carrots, jalapenos, onion, and garlic; cover and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add cumin, cayenne, chili powder, and paprika; cook and stir for 1 minute.
• Add vegetable broth, squash, and chickpeas; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 10 minutes. Uncover and add spinach. Cook and stir until spinach is wilted, 5 to 7 minutes.