An Ethiopian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Cabbage, carrots, and potatoes can retain pesticide residues; sourcing these organically helps reduce exposure to chemicals.

Ingredients

• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• 1 small head of cabbage, chopped
• 3 medium carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 1 cup water
• 1 tsp sea salt, or to taste
• 1 lemon, juiced

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the sliced onion and sauté until translucent.
3. Mix in the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the ground turmeric, cumin, and black pepper.
5. Add the cabbage, carrots, and potatoes to the pot, stirring to coat with spices.
6. Pour in the water and season with sea salt to taste.
7. Bring to a simmer and cover the pot, reducing heat to low.
8. Cook until the vegetables are tender, about 25-30 minutes.
9. Stir in the lemon juice just before serving.

Notes

• Serve with injera or rice for a complete meal.
• Can be prepared a day ahead and flavors will develop further.
• Turmeric and cumin can be adjusted to taste if preferred spicier.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Ethiopian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.