Atakilt Wat (Vegetable Stew)

Instructions

1. 1Prepare your vegetables: Peel the 2 medium potatoes and cut them into 2.54 cm cubes. Peel the 2 medium carrots and cut them into 2.54 cm pieces. Cut the 1/4 head of cabbage into 2.54 cm pieces. Peel and finely chop the 1/2 medium red onion. Mince the 2 cloves of garlic and grate the 1/2 teaspoon of ginger.
2. 2In a large, heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat (176.7°C / 175°C). Add the chopped red onion and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes.
3. 3Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
4. 4Add the cubed potatoes, carrot pieces, and cabbage pieces to the pot. Sprinkle in the 1/2 teaspoon of turmeric powder. Stir everything together to coat the vegetables evenly with the turmeric.
5. 5Pour in 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook until the potatoes and carrots are tender when pierced with a fork, about 20-25 minutes. The cabbage should also be tender.
6. 6Once the vegetables are tender, stir in the 1/2 teaspoon of salt.
7. 7Serve the Atakilt Wat hot with the 4 pieces of injera bread.