• 2 tsp olive oil or vegan butter divided
  • 2 cloves garlic minced
  • 1 tsp minced ginger
  • 1 green chili chopped (optional)
  • 1/2 cup chopped onion
  • 1/4 tsp cumin powder
  • 1/2 to 3/4 tsp turmeric powder
  • 1/4 tsp fenugreek seeds or powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp cinnamon powder
  • 1/8 tsp cloves powder
  • a generous dash of black pepper
  • 3/4 cup sliced carrots
  • 2 medium potatoes chopped, 1.5 loaded cups
  • 1/2 head of cabbage finely chopped
  • 1/2 tsp salt


  1. In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
  2. Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
  3. Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
  4. Add 1/4 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)


  • Use less cloves and cardamom