Ethiopian Fasolia

🛒 Ingredients

• Green Beans 120 g · 42 kcal
• Carrots 70 g · 29 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 8 kcal
• Fresh Ginger 5 g · 4 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Vegetable Oil 12 g · 108 kcal
• Turmeric powder 1 g · 2 kcal
• Cumin powder 1 g · 1 kcal
• Coriander powder 1 g · 1 kcal
• Black pepper 1 g · 1 kcal
• Water 66 g · 0 kcal

👨‍🍳 Instructions

1. Chop the onion finely; slice carrots into thin rounds or half-rounds and green beans into 1-inch pieces. Mince garlic and grate ginger.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and grated ginger to the pot, stirring frequently for about 1 minute until fragrant. Be careful not to burn the garlic.
4. Stir in turmeric, cumin, coriander, and black pepper; cook for another minute until aromatic, allowing the spices to toast slightly.
5. Pour in the canned diced tomatoes and a quarter cup of water, bringing the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, to allow flavors to meld.
6. Add the prepared carrots and green beans to the pot. Stir well to coat all vegetables with the sauce.
7. Cover the pot, reduce heat to low, and simmer for 15-20 minutes, or until the green beans and carrots are tender but still have a slight bite.
8. Season with salt to taste and stir before serving. Serve hot, typically with injera or rice.