Main Course

Alicha Wat

Name: Alicha Wat
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 portioner
Cuisine: ethiopian
Ingredients: 2 stk. yellow onion finely chopped; 4 fed garlic clove minced; 1 spsk. fresh ginger grated; 3 spsk. vegetable oil; 1,5 tsk. turmeric powder; 0,5 tsk. cumin powder; 0,5 tsk. coriander powder; 2 stk. potato peeled and cut into 1-inch cubes; 2 stk. carrot peeled and sliced into rounds; 0,5 stk. green cabbage cored and roughly chopped; 3 kop vegetable broth; 1 tsk. salt; 0,5 tsk. black pepper; 2 spsk. fresh cilantro chopped (valgfrit)

Alicha Wat is a mild Ethiopian stew featuring tender vegetables simmered in a turmeric-spiced broth. This comforting dish is perfect for a gentle introduction to Ethiopian cuisine, offering subtle flavors without the heat often found in other wats. Serve it with injera for a complete meal.

En original opskrift af Forkin

Tid i alt: 1 t. 5 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 248 kcal

VeganskVegetariskGlutenfri

Klargøring

Ingredienser

2 stk.yellow onion, finely chopped
4 fedgarlic clove, minced
1 spsk.fresh ginger, grated
3 spsk.vegetable oil
1,5 tsk.turmeric powder
0,5 tsk.cumin powder
0,5 tsk.coriander powder
2 stk.potato, peeled and cut into 1-inch cubes
2 stk.carrot, peeled and sliced into rounds
0,5 stk.green cabbage, cored and roughly chopped
3 kopvegetable broth
1 tsk.salt
0,5 tsk.black pepper

garnish

2 spsk.fresh cilantro, chopped(valgfrit)

Udstyr

measuring cups · large pot · measuring spoons · dutch oven · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
Ca. 9 min.
Kokkens note: Do not brown the onions; cook them gently to build a sweet base for the stew.
3
Stir in the minced garlic and grated fresh ginger, cooking for another 2 minutes until fragrant.
Ca. 2 min.
4
Add the turmeric powder, cumin powder, and coriander powder. Stir well to coat the onions and cook for 1 minute.
Ca. 1 min.
Kokkens note: Cooking the spices briefly helps to enhance their flavors.
5
Add the cubed potato and sliced carrot to the pot. Stir to combine with the spiced onion mixture.
Ca. 2 min.
6
Pour in the vegetable broth, then add the salt and black pepper. Bring the mixture to a boil.
Ca. 5 min.
7
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes and carrots are tender.
Ca. 15 min.
8
Add the chopped green cabbage to the pot. Stir gently to submerge the cabbage in the liquid.
Ca. 1 min.
9
Cover and continue to simmer for another 10-15 minutes, or until the cabbage is tender but still has a slight bite.
Ca. 12 min.
Kokkens note: Avoid overcooking the cabbage to maintain its texture and nutrients.
10
Taste and adjust seasoning as needed.
Ca. 1 min.
11
Ladle the Alicha Wat into bowls and garnish with fresh cilantro, if desired.
Ca. 1 min.
Kokkens note: Traditionally served with injera bread for scooping up the stew.

Pr. portion

Næringsindhold

70%Score

Kalorier: 247,5kcal
Protein: 5,4g
Kulhydrat: 33,6g
Fedt: 11,5g
Kostfibre: 7,2g
Sukker: 9,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Alicha Wat in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed, or in the microwave until warmed through.