Alicha Wot Vegetables

Ingredients

• 1/2 headgreen cabbage — coarsely chopped
• 4carrots — sliced
• 3potatoes — peeled and cut into chunks
• 1 tspground turmeric
• 1green chili — slit
• 2red onions — very finely chopped
• 4 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 3 tbspoil
• 1 cupwater
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Begin by finely chopping 2 red onions and set them aside. Peel and mince 4 cloves of garlic and 1 tablespoon of fresh ginger. Slice 1 green chili into thin rounds, removing seeds if you prefer less heat. Peel and cut 4 carrots and 3 potatoes into bite-sized pieces. Roughly chop 1/2 head of green cabbage into large chunks.
2. In a large, dry pot, add the chopped onions and cook them over medium heat. Stir frequently until they soften and turn translucent, about 5-7 minutes. This dry cooking helps to draw out the natural sweetness of the onions.
3. Add 3 tablespoons of oil to the pot with the softened onions. Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant. Add 1 teaspoon of ground turmeric, ensuring it coats the onions, garlic, and ginger evenly, releasing its earthy aroma.
4. Introduce the chopped carrots, potatoes, and cabbage to the pot. Stir well to coat the vegetables in the aromatic onion and turmeric mixture. Allow them to brown slightly, which enhances their flavor.
5. Pour in 1 cup of water and add 1 teaspoon of fine salt. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook until the vegetables are tender and the sauce has thickened slightly, stirring occasionally to prevent sticking. The dish is ready when the potatoes are fork-tender and the sauce clings to the vegetables.
6. Taste the Alicha Wot Vegetables and adjust the seasoning with more salt if needed. Serve the dish warm, alongside fresh injera, allowing the injera to soak up the flavorful sauce.