Yetakelt Alicha (Ethiopian Vegetable Stew)

Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.

Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the turmeric, cumin, paprika, cayenne pepper, and salt. Mix well to coat the onions, garlic, and ginger with the spices.

Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the saucepan. Stir to combine the vegetables with the spice mixture.

Pour in the vegetable broth or water, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let the stew cook for about 20–25 minutes, or until the vegetables are tender.

Check the seasoning and adjust with salt or additional spices if desired.

Remove from heat and let the yetakelt alicha rest for a few minutes to allow the flavors to meld together.

Garnish the stew with freshly chopped cilantro or parsley.

Serve hot as a main course, accompanied by injera or rice.