Atakilt Wat – Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe

Seattle has an abundance of Ethiopian food. After Indian, Ethiopian is always the next choice when we want some spice and deep flavors in the meal. The veggie platter filled with 2 to 4 different simmered lentil dishes, greens, simmered okra, cabbage pcarrot wat, all served up over the huge Injera. There are several Ethiopian restaurants in Seattle. A lot of them however are usually a miss when it comes to maintaining the taste and quality of the food. Or maybe I am picky :) Seattle-lites, what is your favorite Ethiopian restaurant?

Atakilt Wat/ Atkilt wot is a cabbage side that is so close to the Indian cabbage dishes and yet has its own flavor profile. The authentic recipe uses niter kibeh which is butter/ghee infused with whole spices like cardamom, cinnamon, fenugreek, cloves, ginger, garlic etc. by cooking everything on low heat for hours. You can make niter qibe/ kibeh with coconut or olive oil and use about a Tbsp in this recipe instead of all the spices and oil. Since I don’t usually have the infused oil, I add the spices directly to infuse the oil while cooking and make this delicious cabbage side. Serve with Ethiopian flat breads or other flat breads and lentil stews.  



More Ethiopian from the blog. 

More Vegan Ethiopian goodies on Kittee’s blog. 

Steps:
cook the onion, garlic, ginger for 5 minutes. 
Add all the spices and cook to infuse the oil to make a quick niter kibeh.



Add the veggies, cover and cook until tender. 



Serve hot. 



Ethiopian Cabbage Potato Carrots. Atakilt Wat
Allergen Information: free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. 

Serves 2 to 3
Ingredients:
2  tsp extra virgin 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 
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:
In a large skillet, add 1 tsp oil 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 to infuse the oil. 
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, reduce heat to low-medium. 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)

Comments

  1. Anonymous says

    We’ve tried several Ethiopian restaurants in Seattle. Our favorite is Adey Abeba (http://adeyabeba.net/). It’s family run, they are very friendly and the food is excellent. The restaurant is not fancy, but it’s kid friendly and not crowded. They were very accommodating when we did an large family adoption celebration last year (two of our grandsons were adopted from Ethiopia a few years ago) about arranging the tables for a large group and accommodating our different preferences and the kids need to move around. And the food is the best Ethiopian we’ve had in Seattle. The vegetarian plate is terrific (even my non-vegan family members like it).

    • says

      Where is it? We looked for an Ethiopian restaurant there last summer (had found one the prior summer but it was no longer there). We LOVE Ethiopian food.

  2. Anonymous says

    I like Enat Ethiopian and Cafe Jebena. I haven’t tried Adey Abeba yet though. I’ll have to add it to my list! Thanks for making Ethiopian food look easy! It’s one of my favorites, but I have yet to attempt it at home. I’ll try this one!

  3. says

    The restaurant is not fancy, but it’s kid friendly and not crowded. They were very accommodating when we did an large family adoption celebration last year (two of our grandsons were adopted from Ethiopia a few years ago) about arranging the tables for a large group and accommodating our different preferences and the kids need to move around.Thanks for sharing

  4. Anonymous says

    I love your recipes and have tried several. I was wondering, I have problems finding Fenugreek spice in Canada. Would you be able to recommend what type of ethnic grocery might sell it? Keep the recipes coming, please.

  5. says

    This recipe is a very good source of Vitamin C (thanks to the cabbage and potatoes), and a good source of fibers and Vitamin A.
    Here is the nutrition facts label for this recipe: https://i.imgur.com/OdWZkDk.png.
    Also, you can easily create your own nutrition facts labels (and even embed them on your website) on Newtrien.com :)

  6. says

    Just prepared this for supper. It IS DELICIOUS!! Used vegetables from my CSA. Also sauteed some tempeh to add on the side. Definitely a keeper!! Another winner from you!!

  7. says

    This recipe is simply amazing. The blend of spices is just perfect, so much flavour, so comforting. I try many vegan recipes every week and this one has been the best in a long time. I’m totally hooked. Thank you for sharing it.

  8. says

    Tried this a while back and it was SO good. My first Ethiopian dish that I’ve made! I served it over rice with sriracha and Thai basil, which probably goes against all food codes, but it was seriously amazing. I’d love to serve it with cilantro next time. I will definitely be making this when it gets colder too!

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