Spiced Potato & Carrot Kilkil
Ethiopian vegan comfort in one skillet — potatoes and carrots simmered in ginger-garlic sauce with chili powder and turmeric. Ready in 25 minutes, no fuss.
- Total time
- 25 min
- Servings
- 4
- Calories
- 198
- Protein
- 4g
Ingredients
- 1.5 lb potatoes, peeled and cut into 1-inch cubes
- 1 lb carrots, peeled and cut into 1-inch rounds
- 2 tbsp ginger, minced
- 4 cloves garlic, minced
- 2 tsp chili powder or paprika
- ½ tsp turmeric powder
- 1.5 cups water
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.
- 2
Add ginger and garlic, cook 1 minute until fragrant, stirring constantly.
- 3
Stir in chili powder and turmeric, coating the aromatics, then add potatoes and carrots.
- 4
Pour in water and bring to a boil, then reduce heat to medium and simmer uncovered for 15 minutes.
- 5
Vegetables should be fork-tender and broth slightly thickened. Season with salt and pepper to taste.
- 6
Serve hot, spooning vegetables and sauce into bowls.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- knife
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
