Spiced Cabbage with Carrots and Injera Crumbs

Preheat oven to 350°F (175°C). Tear the injera into small pieces and spread them on a baking sheet. Bake for 8-10 minutes, or until crispy and golden brown. Let cool and then crush into coarse crumbs.

Heat olive oil in a large skillet or wok over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

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

Add the shredded cabbage and julienned carrots to the skillet. Stir to combine with the onions, garlic, and ginger.

Add the turmeric, cumin, and chili powder. Season with salt and pepper to taste. Stir well to coat the vegetables with the spices.

Cover the skillet and cook for 15-20 minutes, or until the cabbage and carrots are tender but still slightly crisp, stirring occasionally.

Remove from heat and stir in half of the crispy injera crumbs. Transfer the mixture to a serving dish and sprinkle the remaining injera crumbs on top.

Serve immediately and enjoy!