Atakilt Wat with Injera

Ingredients

Quantities are for one portion.

• 10 gfresh ginger, minced
• 1injera (Ethiopian flatbread, approx 150g)
• 20 mlolive oil
• 100 mlvegetable stock
• 1onion, sliced
• 1 tspground turmeric
• salt to taste
• 150 gpotatoes, cubed
• 1 tspground cumin
• 200 gcabbage, roughly chopped
• 2garlic cloves, minced
• 100 gcarrot, thickly sliced

Method

1. Heat the olive oil in a large heavy-bottomed pot over medium heat and sauté the sliced onion until it begins to soften and turn translucent.
2. Stir in the minced garlic, ginger, ground turmeric, and cumin, cooking for a minute to release their natural oils and aromas.
3. Add the thickly sliced carrots and cubed potatoes, tossing them well in the golden spice mixture.
4. Add the chopped cabbage and pour in the vegetable stock, seasoning with a generous pinch of salt.
5. Cover the pot and let the vegetables simmer gently for thirty minutes, stirring occasionally, until they are very tender and the flavors have married.
6. Serve the warm, fragrant vegetable stew spooned directly over the fresh injera flatbread.