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

July 7, 2014 By Richa 102 Comments

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

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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:

 
 
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4.87 from 29 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.

Filed Under: ethiopian, gluten free, main course, popular, side, soy free Tagged With: cabbage, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Kt says

    May 30, 2020 at 8:56 am

    5 stars
    Delicious and authentic Ethiopian flavor!

    Reply
  2. Angela says

    July 16, 2020 at 5:43 am

    This looks delicious! Is it possible to cook this in an instant pot?

    Reply
    • Vegan Richa Support says

      July 16, 2020 at 12:58 pm

      thank you! yes – just use the saute feature first and then pressure setting for 15 minutes.

      Reply
  3. DD says

    July 26, 2020 at 3:55 pm

    5 stars
    I made this tonight without the potatoes or cardamom since I didn’t have those ingredients. It was absolutely delicious! Thanks for another simple and quick veggie dish!

    Reply
  4. Ellen says

    August 5, 2020 at 5:15 pm

    5 stars
    Just made this and it was delicious. I didn’t have fenugreek or cardamom, and I added a tsp of berbere. I thought the vegetables would stick like crazy but they release more liquid than you’d expect. We ate it over rice but one of these days I will try to make your injera.

    Just curious, do you know what the difference is between this dish and tikil gomen?

    Reply
    • Vegan Richa Support says

      August 5, 2020 at 8:38 pm

      awesome!! sometimes the Tikil calls for berbere spice

      Reply
  5. Taylor Goodman says

    August 13, 2020 at 7:37 pm

    I just made this ….. so good. I am always so happy when your recipes show up when I search a dish because I know it’ll be amazing. Thank you!!

    Reply
    • Vegan Richa Support says

      August 14, 2020 at 9:56 am

      I’m so glad you enjoyed this recipe!

      Reply
  6. Jill says

    September 6, 2020 at 2:02 pm

    This sounds so good! Could I use a jalepino pepper instead
    Of the green chili?

    Reply
    • Vegan Richa Support says

      September 7, 2020 at 3:09 pm

      I don’t see why not

      Reply
  7. celia says

    October 14, 2020 at 8:26 pm

    5 stars
    Love the flavour! My creation did not turn out as colourful as the one shown here. I stirred in too much water, then stirred the whole dish a bit too long, talked too long on the phone while the dish was cooking, and everything ended up a bit brown. However, this didn’t bother me and the flavoured spice water mix as well as the dish were delicious! Shall make this dish again one day!

    Reply
  8. Isabel says

    November 12, 2020 at 10:35 am

    5 stars
    This was so yummy!

    Reply
    • Vegan Richa Support says

      November 13, 2020 at 9:48 am

      Awesome!! Thank you

      Reply
  9. Chari says

    December 25, 2020 at 9:09 pm

    5 stars
    My family loved this recipe! Fast and easy, I can totally see this becoming a weekly staple.

    Reply
    • Vegan Richa Support says

      December 27, 2020 at 5:03 pm

      perfect

      Reply
  10. Alicia says

    February 4, 2021 at 1:38 pm

    5 stars
    Knocked it outta the park with this one! Wow! Beautifully spiced, texture was just right, and those last 15 minutes of covered cooking to soften the vegetables and meld the flavors worked like a charm. I used Ghee instead of vegan butter & I needed to double it so there was enough oil available when I added in the spices. Other than that – really impressed by the aromatics and proportions. I eat Ethiopian regularly and this would do any restaurant proud. Really enjoyed making & eating this one.

    Reply
    • Vegan Richa Support says

      February 5, 2021 at 4:29 pm

      perfect. glad you liked it, thank you

      Reply
  11. Tzofia says

    February 6, 2021 at 7:29 am

    5 stars
    This makes a lot more than expected! it’s like twice the recipe. I also serve it with rice and beans so it’s a very filling meal. I make it all the time. I love it and i love how it’s super cheap and easy to customize with whatever you have on hand. I’ve been making this recipe for years every week. measure your spices tho, it’s easy to put too much, especially cumin, and the recipe will be a bit intense. cut it with rice if that happens, it’s not ruined anyways. honey also ads a nice balance ti the spices!

    Reply
    • Vegan Richa Support says

      February 8, 2021 at 12:32 pm

      wow, thank you

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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