pumpyourbrakeskid: ### Ingredients
* 2 tsp extra virgin olive oil or vegan butter, divided
* 2 cloves garlic, minced
* 1 tsp minced ginger
* 1 green chili, chopped (optional)
* ½ cup chopped onion
* ¼ tsp cumin powder
* ½ to ¾ tsp turmeric powder
* ¼ tsp fenugreek seeds or powder
* ¼ tsp cardamom powder
* ¼ tsp cinnamon powder
* ⅛ tsp cloves powder
* a generous dash of black pepper
* ¾ cup sliced carrots
* 2 medium potatoes, chopped, 1.5 loaded cups
* ½ head of cabbage, finely chopped
* ½ tsp salt
### Instructions
1. In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes.
2. Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil.
3. Add the carrots, potato and mix well. Add cabbage and ¼ tsp salt,reduce heat to medium-low. Mix well, cover and cook for 15 minutes. Stir once in between.
4. Add ¼ tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender. *
5. Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)
#### Notes
* The veggies get cooked in their own moisture. If they start to stick (depends on your lid , the pan, moisture in the veggies), add a couple of splashes of water or broth and mix in and continue to cook.
[**RECIPE SOURCE**](http://www.veganricha.com/2014/07/atakilt-wat-ethiopian-cabbage-potato.html)
Seriousdolla: Looks nice, is it a main or a side traditionally?
amerikansjc: Wat?
