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Somali Vegetable Suqaar
40m$6.94

Somali Vegetable Suqaar

A Somali-style meat-free diced vegetable sauté with potatoes, carrots, bell peppers, onion, tomatoes, and warm xawaash-style spices. Everything is cut small for a classic suqaar texture.

  • african
  • breakfast
  • brunch
  • cardamom
  • carrots
  • coriander
  • cumin
  • dairy-free
  • dinner
  • east african
  • egg-free
  • family-friendly
  • gluten-free
  • green bell pepper
  • lunch
  • main course
  • meat-free sauté
  • nut-free
  • plant-based
  • quick
  • red bell pepper
  • roma tomatoes
  • russet potatoes
  • side dish
  • skillet
  • somali
  • somali vegetable suqaar
  • soy-free
  • suqaar
  • turmeric
  • vegan
  • vegetable saute
  • vegetarian
  • weeknight
  • yellow onion
Bundle it with similar meals
15 min prep25 min cook4 servingsmedium
Cuisine
Somali

Shopping options

Check ingredients to include themPackage used · most used first

Green bell pepper · 1 Count

Fresh Large Green Bell Pepper

100%

In recipe$0.89
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 100%Product matchEstimated

Red bell pepper · 1 Count

Fresh Red Hothouse Bell Pepper

100%

In recipe$1.67
To buy$1.67
Details
1 ct$1.67 per packageBuy 1Package use: 100%Product matchEstimated

Roma tomatoes · 10.6 Ounce

Simple Truth Organic® Roma Tomatoes

66%

In recipe$1.98
To buy$2.99
Details
Simple Truth Organic · 16 oz$2.99 per packageBuy 1Package use: 66%Product matchEstimated

Carrots · 7 Ounce

Kroger® Whole Carrots

Sale

22%

In recipe$0.44
To buy$1.99
Details
2 lb$2.29
Sale
$1.99 per packageBuy 1Package use: 22%Product matchEstimated

Russet potatoes · 1 Pound

Russet Potatoes Bag

20%

In recipe$0.80
To buy$3.99
Details
5 lb$3.99 per packageBuy 1Package use: 20%Product matchEstimated

Yellow onion · 7 Ounce

Kroger® Yellow Onion 3 lb Bag

15%

In recipe$0.49
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 15%Product matchEstimated

Ground cumin · 1 Teaspoon

Kroger® Ground Cumin Shaker

5%

In recipe$0.21
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated

Ground coriander · 1 Teaspoon

Simple Truth Organic® Ground Coriander Shaker

5%

In recipe$0.19
To buy$3.99
Details
Simple Truth Organic · 1.48 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated

Vegetable oil · 3 Tablespoon

Kroger® 100% Pure Vegetable Oil

Sale

3%

In recipe$0.12
To buy$3.79
Details
Kroger · 48 fl oz$4.49
Sale
$3.79 per packageBuy 1Package use: 3%Product matchEstimated

Ground turmeric · 0.5 Teaspoon

Kroger® Ground Turmeric Shaker

2%

In recipe$0.08
To buy$3.59
Details
Kroger · 1.5 oz$3.59 per packageBuy 1Package use: 2%Product matchEstimated

Ground cardamom · 0.25 Teaspoon

Private Selection® Ground Cardamom Shaker

1%

In recipe$0.06
To buy$6.99
Details
Private Selection · 2.01 oz$6.99 per packageBuy 1Package use: 1%Product matchEstimated

Fine salt · 1 Teaspoon

Kroger® Salt

1%

In recipe$0.01
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$6.94

· only what you use

$1.74

per serving · 4 servings

You pay at checkout$38.27
18% used in this recipe$31.33 unused

Cook this recipe

  • russet potatoes-1 lb
  • tomato-10 5/8 ounces
  • green bell pepper-1 medium
  • red bell pepper-1 medium
  • carrot-7 ounces
  • yellow onion-7 ounces
  • vegetable oil-3 tablespoons
  • ground cumin-1 teaspoon
  • ground coriander-1 teaspoon
  • fine salt-1 teaspoon
  • ground turmeric-1/2 teaspoon
  • ground cardamom-1/4 teaspoon
1
Dice the vegetables
Cutting Board
Chef’s knife

Wash, peel, and dice the potatoes and carrots small; dice the bell peppers, onion, and tomatoes into small, even pieces for suqaar-style cooking.

Use a stable cutting board and keep your fingers tucked while dicing the vegetables small.

1 pound potato
7 ounces carrot
1 Count green bell pepper
1 Count red bell pepper
7 ounces yellow onion
10 5/8 ounces tomato
2
Soften the onion
Large skillet with lid
Wooden spoon

Heat the vegetable oil in a large skillet over medium heat, then add the onion and cook for 3 minutes, stirring often, until softened and fragrant but not browned.

Keep the skillet handle turned inward to help prevent spills.

3 tablespoons vegetable oil
7 ounces yellow onion
3
Start the potatoes and carrots
Measuring Spoons
Large skillet with lid
Wooden spoon

Add the potatoes, carrots, and 1/2 teaspoon salt; cook for 5 minutes, stirring often, until the vegetables start to lightly brown and coat well in the oil.

Stir the potatoes regularly so they do not stick, scorch, or brown too deeply.

1 pound potato
7 ounces carrot
1/2 teaspoon salt
4
Cook covered until nearly tender
Large skillet with lid
Wooden spoon

Cover the skillet and cook for 8 to 10 minutes, stirring every few minutes, until the potatoes are almost tender and the carrots are slightly softened.

Open the lid away from your face to avoid hot steam.

5
Toast the spices
Measuring Spoons
Large skillet with lid
Wooden spoon

Stir in the cumin, coriander, turmeric, and cardamom; cook for 30 seconds until the spices are toasted and aromatic and the vegetables are evenly coated.

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
6
Finish with peppers and tomatoes
Measuring Spoons
Large skillet with lid
Wooden spoon

Add the green bell pepper, red bell pepper, Roma tomatoes, and remaining 1/2 teaspoon salt; sauté uncovered for 6 to 8 minutes until the tomatoes turn lightly saucy and the potatoes are fully tender.

1 Count green bell pepper
1 Count red bell pepper
10 5/8 ounces tomato
1/2 teaspoon salt
7
Adjust texture and serve
Large skillet with lid
Wooden spoon

Taste, then cook 1 to 2 minutes longer if needed until the suqaar is moist but not watery and the diced vegetables stay distinct and tender.

8

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