Dinish (Ethiopian potato, cabbage and carrot stew) by Saba’s Ethiopian Restaurant

1.Heat oil in a casserole or heavy-based saucepan over medium heat, then add onion and stir occasionally until onion starts to brown (8-10 minutes). Add garlic and sauté until fragrant (1-2 minutes). Add turmeric and stir, then add just enough water to stop the turmeric burning (about 1 tbsp), so mixture looks like a thick paste. Add carrots and stir until they are al dente (2-3 minutes), adding 1 tbsp extra water at a time if needed. Add shredded cabbage, potatoes and chilli, season with salt, cover and cook, stirring occasionally, until potato is tender but not broken down (40-45 minutes; don’t overcook the potatoes or you’ll end up with mash). Scatter over extra shredded cabbage and sliced chillies to serve.