Atakilt Wat (Vegetable Stew)

Ingredients

• 2 medium Potatoes
• 2 medium Carrots
• 1/4 head Cabbage
• 1 cup Green beans
• 1 medium Onion
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Turmeric
• 2 tablespoons Vegetable oil
• 1/2 cup Water
• 8 pieces Injera

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium potatoes and 2 medium carrots, then cut them into 2.54 cm cubes. Shred the 1/4 head of cabbage and trim the 1 cup of green beans.
2. 2Finely chop the 1 medium onion and 3 cloves of garlic.
3. 3Heat the 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C).
4. 4Add the 1 medium onion and 3 cloves of garlic to the pot and cook, stirring occasionally, until they are softened, about 5 minutes.
5. 5Add the 2 medium potatoes, 2 medium carrots, 1/4 head of cabbage, 1 cup of green beans, 1 teaspoon of ginger, and 1/2 teaspoon of turmeric to the pot. Stir everything together for 1 minute.
6. 6Pour the 1/2 cup of water into the pot. Bring the mixture to a gentle simmer, then lower the heat to low, cover the pot, and let it cook for 20-25 minutes.
7. 7Check the vegetables for tenderness by piercing them with a fork; they should be easily pierced. The stew is ready when the vegetables are tender.
8. 8Serve the Atakilt Wat hot with the 8 pieces of injera.

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