If you love Ethiopian food, this key sir alicha is a must-try. This is one of my favorite dishes. Serve hot over injera to soak up the sauce.
Ingredients
- ¼ cup canola oil
- 1 medium yellow onion, diced
- 1 pinch salt
- 1 ½ teaspoons minced fresh garlic
- 1 ½ teaspoons minced fresh ginger (Optional)
- 2 large beets, diced
- 1 cup water
- ½ teaspoon salt
- 4 large potatoes, diced
Directions
Step 1
Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until onion is softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Add 1 cup water and 1/2 teaspoon salt; bring to a boil.
Step 2
Cover the pot and reduce the heat to medium-low. Simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.
Tips
Add more water if you want more sauce.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 486 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat1g | 6% |
Sodium414mg | 18% |
Total Carbohydrate82g | 30% |
Dietary Fiber13g | 45% |
Total Sugars14g | |
Protein10g | |
Vitamin C83mg | 417% |
Calcium81mg | 6% |
Iron4mg | 22% |
Potassium2047mg | 44% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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