Atakilt Wat (Vegetable Stew) with Injera

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

Stir in the turmeric powder, salt, and pepper. Cook for 30 seconds, stirring constantly, to bloom the spices.

Add the cubed potatoes and sliced carrots to the pot. Stir to coat them with the spice mixture.

Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.

Add the green beans and shredded cabbage to the pot. Stir to combine. Cover and cook for another 5-7 minutes, or until the green beans are tender-crisp and the cabbage is slightly wilted.

Stir in the lemon juice (if using). Taste and adjust seasoning as needed.

Serve the Atakilt Wat hot with injera bread on the side for scooping up the stew.