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Vegetarian, Africa and overseas

Ethiopian Fasolia with rice

Fasolia is an Ethiopian dish of green beans and carrots sautéed with garlic, ginger, and turmeric, served with rice. For 4 people, it takes 35 minutes and is very easy, at about €1.60 per person. The key to success is cutting the vegetables evenly, so they cook together without losing their crunch.

Tonight, a light and fragrant Ethiopian dish, fasolia, green beans and carrots sautéed with garlic and ginger, served with rice.

Ethiopian Fasolia with rice
Total time
35 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Fasolia plays on the contrast between crisp green beans and tender carrots, lifted by garlic, ginger, and turmeric that flavor the oil from the start of cooking. The tomatoes add a bit of juice that binds everything without drowning the vegetables. It's a dish that's vivid in both color and taste, far from long simmered stews.

This is a weeknight recipe with no fuss, ideal when you want to eat light without giving up flavor. Kids often like it because the vegetables stay recognizable and only mildly spiced despite the ginger. It works just as well for a quick dinner as for a relaxed Sunday lunch, served simply with white rice.

The ingredients

4 people

Fruits and vegetables

  • Green beans 600 g
  • Carrots 3
  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Tomatoes 2

Pantry

  • Turmericoften in the pantry 1 tsp
  • White riceoften in the pantry 320 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the green beans into pieces and the carrots into sticks. 8 min

    Snap the ends off the green beans with your fingers, it's faster than with a knife.

  2. Sauté the sliced onions in the oil with the garlic, ginger, and turmeric. 8 min

    Keep the heat medium, garlic burns and turns bitter easily.

  3. Add the carrots, diced tomatoes, and a little water, then cook covered. 8 min

    Carrots need more time than green beans.

  4. Add the green beans, season with salt and pepper, and cook a few more minutes. 8 min

    They should stay bright green.

  5. Cook the rice in salted water and serve it with the fasolia. 11 min

    A drizzle of raw olive oil over the fasolia at the end makes it shine.

Our tips to get it right

  • Mince the ginger very finely or grate it, it blends better with the onions and avoids fibrous bits in the mouth.
  • Taste the cooking liquid before adding the green beans, it should already be fragrant, otherwise cook the garlic and turmeric one or two more minutes over low heat.
  • If you're short on time, start the rice as soon as you begin cutting the vegetables, so both finish cooking together.

The variations

  • Swap the green beans for flat beans or shredded green cabbage depending on what you find at the market.
  • For a spicier version, add a pinch of chili powder along with the turmeric.
  • For kids in a hurry, serve the fasolia mixed directly into the rice on the plate, it often goes down better than as a side.

What to serve it with

  • Plain white rice
  • Flatbread or pita
  • Mint tea

Storage

Fasolia keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, and reheats gently in a pan with a splash of water to keep it from drying out.

Questions about this dish

Can turmeric be replaced with another spice?

Yes, a bit of sweet paprika or mild curry powder can replace the turmeric, though the color will be less golden. Use a small amount so it doesn't mask the vegetables' flavor.

Can fasolia be made ahead?

Yes, you can cook it the day before and reheat it gently the next day. The flavors blend even better after a night in the fridge.

How do you keep the green beans crisp?

Add them last and let them cook only a few minutes covered. They should stay bright green, a sign they aren't overcooked.

What rice works best with fasolia?

Plain white rice works perfectly and stays neutral against the dish's spices. You can also use basmati rice for a lighter, more fragrant grain.

How long does it take to make an Ethiopian fasolia with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an Ethiopian fasolia with rice?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Ethiopian fasolia with rice cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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