Credits: Vegan Richa

Ingredients

  • 2 tsp olive oil or vegan butter divided
  • 2 cloves garlic minced
  • 1 tsp minced ginger
  • 1 green chili chopped (optional)
  • 1/2 cup (80 g) chopped onion
  • 1/4 tsp (0.25 tsp) cumin powder
  • 1/2 to 3/4 tsp turmeric powder
  • 1/4 tsp (0.25 tsp) fenugreek seeds or powder
  • 1/4 tsp (0.25 tsp) cardamom powder
  • 1/4 tsp (0.25 tsp) cinnamon powder
  • 1/8 tsp (0.13 tsp) cloves powder
  • a generous dash of black pepper
  • 3/4 cup (96 g) sliced carrots
  • 2 medium potatoes chopped, 1.5 loaded cups
  • 1/2 (0.5 ) head of cabbage finely chopped
  • 1/2 tsp (0.5 tsp) salt

Instructions

  • In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
  • Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
  • Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
  • Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender. *
  • Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)