Atakilt Wat (Vegetable Stew)

Instructions

1. 1Prepare your vegetables: Cut the 1/2 medium head of cabbage into bite-sized pieces. Peel and cut the 2 medium carrots into 1.27 cm thick rounds. Peel and cut the 2 medium potatoes into 2.54 cm cubes.
2. 2Finely chop the 1/2 medium red onion. Peel and mince the 2 cloves of garlic. Grate the 1 teaspoon of ginger.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped red onion and cook, stirring occasionally, for 5-7 minutes, or until it looks softened and slightly translucent.
4. 4Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.
5. 5Add the prepared cabbage, carrots, and potatoes to the pot. Sprinkle evenly with the 1/2 teaspoon of turmeric powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together to coat the vegetables.
6. 6Pour in the 1/2 cup of water. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. Stir occasionally. The stew is ready when the vegetables are fork-tender.
7. 7Serve the Atakilt Wat warm.

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