Ethiopian spiced cabbage, carrot and potato (Atakilt wat)

1. Cut the cabbage into thin strips and the carrots into thin rounds; peel the potatoes and cut them into 2 cm cubes.

2. Slice the onions into thin half rings, finely chop the garlic and ginger and halve the chillies lengthwise.

3. Heat the oil in a large pan and cook the onions for 6-8 minutes until soft and golden.

4. Add the garlic, ginger and turmeric, stir for 1 minute, then add the carrots and potatoes and fry together for 5 minutes.

5. Scatter over the cabbage and salt, pour in the water, add the chillies, cover and braise over medium heat, stirring occasionally, for 20-25 minutes until the potatoes are tender.

6. Cook uncovered for another 2-3 minutes to evaporate the remaining liquid and serve with injera or rice.

Tip: Atakilt wat is the Ethiopian fasting (vegan) dish, a fixture of beyaynetu, mild and golden from turmeric. On Orthodox fasting days people eat no meat, which is why Ethiopian cuisine has such a rich vegetarian repertoire. For more heat, chop the chillies.