Ethiopian Atakilt Wat with Cabbage, Carrots and Potatoes

1. 1

   In a large pot, heat olive oil over medium heat, then sauté onions until translucent.

2. 2

   Add minced garlic and grated ginger, stirring for about 1 minute until fragrant.

3. 3

   Stir in turmeric, cumin, and salt, cooking for another minute to enhance flavors.

4. 4

   Add diced potatoes and carrots, mixing them well with the spices.

5. 5

   Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.

6. 6

   Add chopped cabbage, cover the pot, and cook for an additional 10 minutes until tender.

7. 7

   Stir in lemon juice and adjust seasoning with black pepper before serving.

Per serving