Ethiopian Vegetable Bowl

Ingredients:

• 1/4 cup vegetable oil
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1 tsp ground cloves
• 1 tsp fenugreek seeds
• 1 head garlic, minced
• 1 tsp salt
• 3 large onions, chopped
• 4 large carrots, cubed
• 4 large potatoes, cubed
• 1/4 head cabbage, chopped
• 2 cups tomato puree
• 2 cups water
• salt and pepper to taste

Directions:

1. Heat oil in a large skillet over medium-high heat. Stir in ginger, turmeric, black pepper, cloves, fenugreek, garlic, and 1 tsp salt. Continue to stir until spices and garlic are well-coated in oil, about 30 sec.
2. Stir in onions. Cook, stirring, until translucent, about 5 min.
3. Add carrots, potatoes, and cabbage. Cook, stirring frequently, until vegetables begin to soften, about 3 min.
4. Stir in tomato puree and water. Continue to cook over very low heat, until vegetables are soft and tomato sauce thickens, about 30-40 min.

Note: This might best be prepared as with the other "Ethiopian Cabbage Dish" recipe -- a drier, albeit more oil-hungry dish.