Coconut Beetroot Stew with Berbere

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stew where earthy beets meld with creamy coconut and warm berbere spices for a uniquely flavorful vegetarian dish. This ethiopian-inspired vegetarian (vegan, gluten-free) ready in about 65 minutes pairs beets, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 50 min Serves 4 Ethiopian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place 2 medium diced beets in a pot. Add 1 cup vegetable broth and bring to a simmer. Cover and cook for 10 minutes until partially tender.
  2. Step 2: Heat 1 tablespoon vegetable oil in a separate pot over medium heat. Add 1 large diced onion and cook for 5 minutes until softened.
  3. Step 3: Add 3 cloves minced garlic and 1 tablespoon grated ginger, and cook for 2 minutes until fragrant.
  4. Step 4: Stir in 2 teaspoons berbere spice blend and cook for 1 minute. Add 1 can (14 ounces) diced tomatoes (with juice) and cook for 3 minutes, stirring occasionally.
  5. Step 5: Add the cooked beets and their liquid to the pot. Stir in 1 cup coconut milk and 1 cup vegetable broth. Bring to a gentle simmer, cover, and cook for 20 minutes.
  6. Step 6: Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with 2 tablespoons chopped cilantro.

Frequently asked questions

How long does Coconut Beetroot Stew with Berbere take to make?

Total time is about 65 minutes (15 min prep + 50 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 Coconut Beetroot Stew with Berbere?

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 beets from drying out.

Can I substitute ingredients in Coconut Beetroot Stew with Berbere?

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 Coconut Beetroot Stew with Berbere 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.

Is Coconut Beetroot Stew with Berbere vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes