Recipe sourced from (courtesy of Saba’s Ethiopian Restaurant)

Makes 4 – 6 servings


  • 1 Tbsp neutral oil, such as sunflower
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 Tbsp ground turmeric
  • 2 carrots, coarsely diced
  • 2 cups (firmly packed) shredded green cabbage, plus extra to serve
  • 2 lb potatoes, cut into 1.5″ pieces
  • 2 long green chillies, sliced, plus extra to serve


Heat oil in a casserole or heavy-based saucepan over medium heat, then add the onion and stir occasionally until onion starts to brown, about 8-10 minutes. Add the 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 the carrots and stir until they are al dente (2-3 minutes), adding 1 Tbsp of extra water at a time if needed. Add the shredded cabbage, potatoes and chilli, season with salt, cover and cook, stirring occasionally, until potato is tender but not broken down, approx. 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.