Yellow Split Peas with Turmeric Sauce (Yekik Alicha)

Chef Banche Kinde (Rendezvous Restaurant, Toronto) with Chef Michael Kidus (Dukem Restaurant, Toronto)
Print Recipe
Course Starter
Cuisine Ethiopian
Servings 4

Ingredients
  

  • 125 ml Canola oil
  • 1.5 Yellow onion halved, thinly sliced
  • 3 Carrots large, thinly sliced
  • 2 White potatoes peeled, cut in 1-inch cubes
  • 15 ml Fresh garlic minced
  • 1 ml Tumeric
  • 1 ml Fine sea salt
  • 1 ml Back pepper
  • 250 ml Water
  • 2-2.3 L Green cabbage chopped
  • 1 Jalapeño chopped, with seeds

Instructions
 

  • In a 10-inch saucepan, heat oil to medium. Add onion. Cook, stirring, for 4 minutes. Add carrots. Cook, stirring, for 4 minutes. Add potatoes. Cover. Cook for 5 minutes. Add garlic, ginger, turmeric, salt and pepper. Cook, stirring, for 1 minute. Add water and cook, stirring, for 3 minutes. Add cabbage and jalapeño. Cook, stirring, for 1 minute. Cover and cook, stirring occasionally, until vegetables are soft, about 5 to 8 minutes. Serve with Yellow Split Peas with Turmeric Sauce (Yekik Alicha); see recipe.