I made Ethiopian Vegetable Stew in my new Berndes 11" saute pan. Love the pan -- it has high sides, a beautiful wooden handle, and a high-quality nonstick surface. The lid is glass. The food is an adaptation of this recipe for Atakilt Wat (Ethiopian cabbage and potatoes) from Vegan Richa. My modified version is below; follow the link above for the original. It was delicious, the only thing missing was the injera.
3 cloves garlic, minced
1 tsp minced ginger
1 small can diced green chilies
1/2 cup chopped onion 1/4 tsp ground cumin
1/2 to 3/4 tsp ground turmeric
1/4 tsp cinnamon
1/4 tsp fenugreek seeds
1/4 tsp ground cardamom
1/8 tsp ground cloves
dash of black pepper
1 cup sliced carrots
6 - 8 small red potatoes, chunked
1/2 napa cabbage, chopped (or any cabbage) 1 cup cooked lima beans, optional
Method: In a large skillet, add 1 T vegetable broth and 1 T tamari, and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes. Add the carrots, potato and mix well. Add cabbage. Mix well, cover, and cook for 15 minutes. Stir once in between. Reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. Add cooked lima beans near the end of cooking time.