Atakilt Wat - Ethiopian Cabbage Potato Carrots. Easy spiced side full of amazing flavor. free of Dairy, egg, corn, soy, yeast, nut, gluten, grain.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 2
  • Category: Side
  • Cuisine: ethiopian

Ingredients

  • 2 tsp olive oil or vegan butter (divided)
  • 2 cloves garlic (minced)
  • 1 tsp minced ginger
  • 1 green chili (chopped (optional))
  • 1/2 cup chopped onion
  • 1/4 tsp cumin powder
  • 1/2 to 3/4 tsp turmeric powder
  • 1/4 tsp fenugreek seeds or powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp cinnamon powder
  • 1/8 tsp cloves powder
  • a generous dash of black pepper
  • 3/4 cup sliced carrots
  • 2 medium potatoes (chopped, 1.5 loaded cups)
  • 1/2 head of cabbage (finely chopped)
  • 1/2 tsp salt

Method

  1. In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
  2. Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
  3. Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
  4. Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender. *
  5. Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.