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

Name: Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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

Published: Jul 7, 2014 · Modified: Jan 11, 2019 by Richa 111 Comments

Jump to Recipe Print Recipe

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

Jump to 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 traditional recipe may or may note use uses niter kibeh which is butter/ghee slow-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(see my second book for a recipe) and use about a Tbsp in this recipe instead of all the spices and oil. Since I don’t usually have the infused oil ready, I add the spices to oil in the second step to infuse the oil while cooking (indian food style) for my interpretation of atakilt wat. You can omit the spices. Cook the dish at lower heat for best results. Serve with Ethiopian flat breads or other flat breads and lentil stews.

More Ethiopian from the blog.

Kik Alicha – split Pea stew

Ethiopian flat bread Injera – Instant and fermented versions

Missir Wat

Yedifin Missir Alicha.

Fusion Ethiopian Berbere Chickpea Pizza

This is a simplified version of the traditional wat.

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.

Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat).

*The veggies get cooked in their own moisture. If they start to stick (depends on your lid, type of pan, moisture in the veggies), add splashes of water or broth and mix in and continue to cook.

Video:

&amp;lt;span data-mce-type=”bookmark” style=”display: inline-block; width: 0px; overflow: hidden; line-height: 0;” class=”mce_SELRES_start”&amp;gt;&amp;lt;/span&amp;gt;

Print Recipe

4.86 from 34 votes

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

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

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Side

Cuisine: ethiopian

Servings: 2

Calories: 259kcal

Author: Vegan Richa

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 (80 g) chopped onion
1/4 tsp (0.25 tsp) cumin powder
1/2 to 3/4 tsp turmeric powder
1/4 tsp (0.25 tsp) fenugreek seeds or powder
1/4 tsp (0.25 tsp) cardamom powder
1/4 tsp (0.25 tsp) cinnamon powder
1/8 tsp (0.13 tsp) cloves powder
a generous dash of black pepper
3/4 cup (96 g) sliced carrots
2 medium potatoes chopped, 1.5 loaded cups
1/2 (0.5 ) head of cabbage finely chopped
1/2 tsp (0.5 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)

Video

Notes

*The veggies get cooked in their own moisture. If they start to stick (depends on your lid , the pan, moisture in the veggies), add a couple of splashes of water or broth and mix in and continue to cook.

Nutritional values based on one serving

Nutrition

Nutrition Facts

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

Amount Per Serving

Calories 259 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 753mg33%

Potassium 1419mg41%

Carbohydrates 48g16%

Fiber 13g54%

Sugar 10g11%

Protein 9g18%

Vitamin A 8240IU165%

Vitamin C 113.9mg138%

Calcium 176mg18%

Iron 8.7mg48%

* Percent Daily Values are based on a 2000 calorie diet.