Recipe challenge, Ethiopian curry ...

I have an amazing friend who allowed me to have her CSA (community supported agriculture) box while she was on vacation.  The CSA is a great way to change up eating since all you receive is what the farm is growing, in season.

Last week I got a head of cabbage, and I had no idea what to do with it.  The only thing I could initially think of was cole slaw, but I'm deathly adverse to mayo :(  After asking around I got the amazing suggestion from a co-worker to try ethiopian curry.  According to her it was really easy.  At first I was skeptical, thinking curries are for seasoned chefs that actually know what they are doing.  But, after looking at the recipe it looked easy enough, so I gave it a shot.

Here's the recipe that I got from a blog:

1/4 c olive oil
1 onion, sliced thin
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp chopped garlic
1 shredded head of cabbage, small
5 cubed potatoes

Method:
Heat olive oil on medium head, then add onions and cook for about 5 minutes.  Then add all the spices and the cabbage, cook for 5 minutes.  Add potatoes and cook covered for approximately 30 minutes on medium-low heat, or until the potatoes are soft.

Ethiopian curry

The original recipe called for carrots and you add the carrots when you add the onions in the oil.  I didn't have carrots so I left them out, and the recipe turned out amazing.  I got some naan from the market to compliment this dish.  The great thing is that this dish is hearty, delicious, and vegetarian.  An added bonus is the vibrant color of the turmeric in our white dish ware.