Servings
Font
Back
Atakilt Wat | Ethiopian Cabbage Carrot Potatoes
5 from 27 votes

Atakilt Wat | Ethiopian Cabbage Carrot Potatoes

Atakilt Wat is a traditional Ethiopian vegetable stew featuring cabbage, carrots, and potatoes simmered with aromatic spices like turmeric, cumin, and fresh ginger. The vegetables cook in their own juices, becoming tender while retaining some hearty texture. This savory dish uses a blend of garlic and chili for depth and mild heat, resulting in a comforting, fragrant stew that complements a variety of meals.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3 people
Course: Side Dish, Lunch, Dinner
Cuisine: International, Ethiopian

Ingredients

  • ½ green cabbage chopped, medium head
  • 3 carrot peeled and diced, medium
  • 3 potato peeled and diced, medium
  • 4 tablespoon olive oil virgin
  • 1 onion sliced, medium
  • 1 green chili slit
  • 2 garlic grated, cloves
  • 1 inch ginger grated
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • ½ teaspoon black pepper freshly crushed or to taste
  • salt to taste, sea salt

Instructions

    Cup of Yum
  1. Heat oil in a large pan. Add in onion, green chili, carrots, and potatoes. Saute over medium flame for about 5 minutes until the onion potatoes and carrots are slightly golden.
  2. Add in grated ginger, garlic, turmeric powder, cumin powder, crushed black pepper, and salt. Saute for about 2 minutes until fragrant.
  3. Add in cabbage, saute to combine, simmer the flame cover and cook for about 15-20 minutes until the vegetables are completely tender. Saute in between.
  4. Once ready, serve hot with your choice of meal.

Notes

  • Cook the vegetables in their own juice to retain flavor and moisture.
  • If the mixture starts sticking to the pan, add a small amount of water and stir to prevent burning.
  • Stir occasionally during cooking to ensure even tenderness and prevent sticking.