A delightful and hearty vegetable dish inspired by African flavors, perfect for a wholesome meal.
Peel and cut the potatoes into bite-sized chunks.
Cut the potatoes evenly to ensure they cook at the same rate.
Place the potatoes in a medium saucepan, cover with water, and add a pinch of salt. Bring to a boil and cook until almost tender.
Check the potatoes with a fork; they should be tender but not falling apart.
Add the carrots and green beans to the saucepan and boil for an additional 5 minutes.
Ensure the vegetables remain slightly crisp for better texture.
Drain the vegetables and set them aside.
Shake off excess water to prevent sogginess.
Heat the olive oil in a skillet over medium heat. Add the garlic, ginger, scallions, and bell pepper, and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Gently mix in the cooked potatoes, carrots, and green beans.
Fold the vegetables gently to avoid breaking them.
Top with cabbage wedges, sprinkle with turmeric, and cover the skillet. Let steam for a few minutes.
Keep the heat low to prevent overcooking.
Season with black pepper and additional salt if needed. Transfer to a serving dish.
Taste and adjust seasoning before serving.
