Ingredients
1/2 cup onion, sliced
10 clv garlic, sliced thin
2 cup carrots, sliced thin
1 cup water
3 tbl corn oil
1 tsp turmeric, ground
1 x fresh hot green peppers, halved, to 3 peppers
1 lb cabbage, coarsely sliced
1 tsp queman, see note
1 tbl tomato paste
1 tsp salt, to taste
1 lb potatoes, cut like French

Directions
In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add 1/2 cup of the water and cook 5 mins longer. Add the oil and continue to simmer.

Add the turmeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add the quemam, tomato paste, salt and the potatoes.
Cover the pan and cook for 5 mins. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with Injeera.

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