Ethiopian Vegetable Stew


INGREDIENTS

1 large onion -- sliced
2 large carrots -- sliced
3 medium red potatoes -- cut 1" thick
1/4 head cabbage -- sliced
8 ounces green beans -- sliced
3 cloves garlic -- peeled and crushed
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp black pepper
1 tsp salt -- optional
3 cups water

Brown the onion in a non-stick skillet over medium heat. Add in the garlic and saute for one minute more. Then add all the vegetables and seasonings and mix well. Add the water, stir, and cook over low heat for 30-40 minutes. Serve hot.

Serves 6 as a side dish, 4 as a main course.