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5.0 from 27 votes

Atakilt Wat | Ethiopian Cabbage Carrot Potatoes

A simple, easy, and nutritious Ethiopian stir-fry dish of cabbage, carrot, potato and flavored with turmeric and cumin powder. The recipe follows mainly 3 steps and takes 30 minutes to cook.

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

Ingredients

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

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

  • The vegetables should be cooked in their own juice. If they stick to the bottom, sprinkle a dash of water, stir once and continue to cook until done.