Beet and Potato Stew with Ginger and Cumin
A comforting, earthy stew where roasted beets and potatoes meld with fresh ginger and cumin in a light tomato broth. This ethiopian-inspired vegetarian ready in about 55 minutes pairs tablespoons olive oil, large, finely diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes beets
- 2 medium, peeled and diced into 1/2-inch cubes potatoes
- 2 tablespoons olive oil
- 1 large, finely diced yellow onion
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 1 teaspoon cumin
- 1 (14-ounce) can diced tomatoes
- 1.5 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced beets and potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet; roast for 20 minutes until tender and slightly caramelized, stirring once halfway.
- Step 2: Heat remaining 1 tablespoon olive oil in a large pot over medium heat; add diced onion and cook for 5 minutes until softened and translucent.
- Step 3: Stir in minced garlic, grated ginger, and 1 teaspoon cumin; cook for 1 minute until fragrant and oil becomes aromatic.
- Step 4: Add roasted beet-potato mixture, diced tomatoes (with juice), and vegetable broth to the pot; bring to a gentle simmer.
- Step 5: Cover and reduce heat to low; cook for 15 minutes until flavors meld and vegetables are fully tender, stirring occasionally.
- Step 6: Taste and adjust salt and pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beet and Potato Stew with Ginger and Cumin take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beet and Potato Stew with Ginger and Cumin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Beet and Potato Stew with Ginger and Cumin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beet and Potato Stew with Ginger and Cumin for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beet and Potato Stew with Ginger and Cumin?
Ethiopian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
