Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe
User Reviews
4.9
Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe
Description
This recipe for Atakilt Wat starts by heating oil and cooking minced garlic, ginger, optional green chili, and chopped onion over medium-low heat until aromatic. A medley of warm spices—cumin, turmeric, fenugreek, cardamom, cinnamon, cloves, and black pepper—is added, infusing the oil and softening the onions further.
Carrots and chopped potatoes are mixed in, followed by finely chopped cabbage and salt. The mixture is covered and cooked for about 15 minutes, stirring occasionally, allowing the vegetables to release their moisture and absorb the spice blend.
After an additional seasoning adjustment and drizzle of oil, a small amount of water may be added to prevent sticking if needed. The dish is then covered and simmered until the potatoes are tender and the flavors meld fully. Traditionally, Atakilt Wat is enjoyed with Ethiopian flatbread injera alongside lentil and green vegetable dishes.
The vegetables cook in their own moisture with minimal added liquid, requiring occasional stirring. Adjust water sparingly to maintain texture without diluting the spices.
Ingredients
- 2 tsp olive oil divided, or vegan butter
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1 green chili chopped (optional)
- 1/2 cup onion chopped
- 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 powdered
- black pepper a generous dash
- 3/4 cup carrot sliced
- 2 potato chopped, 1.5 loaded cups, medium
- 1/2 cabbage finely chopped, head
- 1/2 tsp salt
Instructions
- 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.
- 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.
- 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.
- 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. *
- Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)
Notes
- If the vegetables start to stick during cooking, add small splashes of water or broth to deglaze and continue cooking.
- The veggies cook in their own moisture, so avoid adding large amounts of liquid to preserve texture.
- Nutritional values are calculated per serving of this vegetable stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Sodium | 753mg | 31% |
| Potassium | 1419mg | 30% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 8240IU | 165% |
| Vitamin C | 113.9mg | 127% |
| Calcium | 176mg | 18% |
| Iron | 8.7mg | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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