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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. 

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:

 
 

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

4.85 from 60 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 2
Course: Side
Cuisine: ethiopian
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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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

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

Calories: 259kcal, Carbohydrates: 48g, Protein: 9g, Fat: 5g, Sodium: 753mg, Potassium: 1419mg, Fiber: 13g, Sugar: 10g, Vitamin A: 8240IU, Vitamin C: 113.9mg, Calcium: 176mg, Iron: 8.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

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.

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4.85 from 60 votes (7 ratings without comment)

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152 Comments

  1. Aliza H says:

    5 stars
    Fantastic recipe, so tasty! Made it twice now, & preferred the cabbage not *finely* chopped so it stood up better to the carrot/potato. Also once subbed garlic ginger paste from an Indian market (didn’t have fresh ginger) – still great. We like more salt, but you allowed for that, yay! Thanks for another healthy, gorgeous recipe.

    1. Vegan Richa Support says:

      So glad you liked it!

  2. Nancy says:

    5 stars
    I often make this recipe. I add mung beans to boost the fiber and protein. It freezes well too. It’s one of my go- to recipes.

    1. Vegan Richa Support says:

      Glad to hear it!

  3. Aolele says:

    5 stars
    A friend and I made this for people who had never eaten Ethiopian food before, and everyone loved it.
    Left out the cumin (allergy reasons) and chilli, increased the spices slightly, and used bok choy and daikon radish instead of the green cabbage and potatoes, and it was perfect.
    Thank you for your lovely recipes, here and elsewhere on your site !

    1. Vegan Richa Support says:

      awesome! thanks so much for your kind comment!

  4. Leo says:

    5 stars
    I’ve been making this recipe for awhile and love it. Most recently I was low on cabbage so I threw in some cauliflower. So. GOOD. You really can’t go wrong with this recipe.

    1. Vegan Richa Support says:

      awesome! thanks so much for your kind comment!