Potato, cabbage and carrot stew (Dinish)

This will be a great replacement for your average potato salad, or maybe even a steak and dinish blend could be on the cards for you. Usually this is served as part of a vegan platter and it is sometimes the first solid dish babies are started on.

Credit: Murdoch Books / Alicia Taylor

• serves

  4

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 2 onions, finely diced
• oil, for cooking (any oil without a strong taste is fine)
• 1 tbsp finely chopped fresh garlic
• 1 tbsp ground turmeric
• 2 carrots, peeled and sliced
• 5 potatoes, peeled and diced (if large)
• ½ head green cabbage, shredded
• 1 tsp salt, or to taste
• 2 green chillies

Instructions

1. Sauté the onion in a saucepan with just enough oil to stop it sticking. When the onion starts to brown, add the garlic and sauté for another minute or so.
2. Add the turmeric and stir, then add a bit of water so the mixture looks like paste.
3. Add the carrots and cook for 5–10 minutes until they are al dente. Add the potatoes, stirring throughout to ensure even cooking. Cook for another 5 minutes.
4. Add the shredded cabbage, salt and the whole green chillies. Cook until the cabbage starts to wilt.
5. It will continue to cook once you take it off the stove. Be careful not to overcook the potatoes, as you will end up with mash instead of dinish.

 

Recipe from Tekebash and Saba by Saba Alemayoh, published by Murdoch Books (RRP $45.00). Photography by Alicia Taylor.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.