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Ingredients
- Ethiopian potato and beetroot with lime and harissa yogurt
- Serves 6
- 1 onion, diced
- 2” chunk of fresh ginger, grated
- 2 cloves garlic, crushed
- 700g beetroot, cut into chunks
- 600g potatoes, cut into chunks (waxy varieties work best)
- 250ml water
- 250g natural yogurt
- Juice of 1 lime
- 1-2 tsp harissa paste
- Sea salt
Combine all of the ingredients for the yogurt and set aside.
Place 2 tbsp oil in a large pot. Add the onion and sauté for five minutes before adding the garlic and ginger. Sauté for a minute or two. Add the beetroot and water and stir to combine. Simmer till the beets are just tender, 20-25 minutes. Add the cubed potato and stir gently. Place the lid on and simmer till the potatoes are just cooked. Taste for seasoning. This can take quite a bit of salt or add a little harissa as well. Serve at room temperature or just warm, drizzled with the yogurt.
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