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    Home » ethiopian

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

    Published: Jul 7, 2014 · Modified: Jan 11, 2019 by Richa 131 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:

     
     
    Print Recipe
    4.89 from 44 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.

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    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

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    1. Nancy

      December 07, 2022 at 2:11 pm

      5 stars
      I make this a lot. I started adding mung beans for some protein and I use berbere spice blend instead of individual spices which makes it easier for me.

      Reply
      • Vegan Richa Support

        December 12, 2022 at 3:30 pm

        Yum!

        Reply
    2. Emily

      September 06, 2022 at 5:34 pm

      5 stars
      This turned out so good! I omitted the potatoes (didn’t have any) and added a couple cups of cooked red lentils (wanted protein but was too lazy to cook a separate wot dish)

      Reply
      • Vegan Richa Support

        September 08, 2022 at 12:53 pm

        Great idea Emily.

        Reply
    3. Emilio

      August 28, 2022 at 7:28 pm

      5 stars
      This was amazing. I used baby red potatoes cut in half, but otherwise stuck to the recipe precisely. What a treat.

      Reply
      • Vegan Richa Support

        August 29, 2022 at 10:42 am

        Sounds delicious.

        Reply
    4. Lisa Bill

      June 08, 2022 at 5:53 pm

      Kokeb never disappointed back in the day, but, sadly, is long gone. I don’t live in Seattle anymore (live in Tacoma), so don’t often make it to Ethiopian restaurants. I made the trek recently and tried Delish and thought it was excellent. I ate at Blue Nile about 3 years ago and thought it was really good at the time. Enat Kitchen in Portland got my business several times about 5 years ago, and was the best Ethiopian I’d ever had!

      Reply
      • Tara

        September 20, 2022 at 7:56 pm

        Enat Kitchen is my fave!!!

        Reply
    5. Kyle

      April 08, 2022 at 7:39 pm

      You mention there isn’t any dairy but then proceed to add butter. This isn’t a vegan dish.

      Reply
      • Vegan Richa Support

        April 09, 2022 at 9:13 am

        ??

        Reply
        • J

          July 12, 2022 at 9:30 am

          They said olive oil or vegan butter…

          Reply
      • Meagan

        April 20, 2022 at 5:13 pm

        5 stars
        The recipe calls for vegan butter or oil.

        Reply
    6. Gerbergirl2

      March 30, 2022 at 8:02 am

      5 stars
      This was so delicious! Followed the instructions exactly and it was so easy. Each bite was bursting with flavor. Can be made oil free too.
      Thank you so much!

      Reply
      • Vegan Richa Support

        April 01, 2022 at 8:57 am

        ❤️❤️❤️❤️❤️❤️ options, options

        Reply
    7. Emm Moore

      March 12, 2022 at 8:15 pm

      Great dish! I didn’t have fenugreek, so I subbed with mustard and maple syrup. Cooked for 12, so I had to switch to my Instapot because I was schooling 3 heads of cabbage and 12 potatoes. Big hit with the family.

      Reply
      • Vegan Richa Support

        March 16, 2022 at 12:52 pm

        wow! big hit, big dinner, sounds fun

        Reply
    8. Karin

      January 14, 2022 at 5:47 am

      5 stars
      Absolutely delicious. I had everything but the fenugreek. I think it would be delicious with other veg added, too – like kale or collard greens, zucchini, cauliflower, etc. We will make this again.

      Reply
      • Vegan Richa Support

        January 14, 2022 at 5:39 pm

        great ideas

        Reply
    9. Lauren Vaught

      November 02, 2021 at 6:58 pm

      5 stars
      Fabulous recipe! I even made the Injera pancakes to go with it!

      Reply
      • Vegan Richa Support

        November 04, 2021 at 11:16 am

        oh! nice pairing

        Reply
    10. Mik

      October 17, 2021 at 7:10 pm

      5 stars
      Used purple and green cabbage. Delicious!

      Reply
      • Vegan Richa Support

        October 18, 2021 at 11:10 am

        colourful mix- thanks!

        Reply
    11. Franny

      August 05, 2021 at 12:53 pm

      5 stars
      Excellent recipe and so easy! The ingredients are always in my pantry (except for fenugreek, will have to get some). I also used 1 tsp. more oil when frying the spices. To finish, I added 2 tsp. lemon juice, more salt and chopped cilantro. My partner doesn’t tolerate very spicy food, so I sprinkled my own portion liberally with berbere. Delicious!!! We ate the whole thing! Thanks, Vegan Richa for a yummy Ethiopian recipe. I will make it often!

      Reply
      • Vegan Richa Support

        August 07, 2021 at 12:56 pm

        good to know, thanks & Do leave a rating too if you feel like it

        Reply
        • Franny

          September 18, 2021 at 6:03 pm

          5 stars
          Hi Richa, I found some ground organic fenugreek seed online at Vitacost (Frontier brand) and just made the recipe again with fenugreek added. Even more delicious! Thank you ♥️

          Reply
    12. NaLah

      July 20, 2021 at 12:10 pm

      4 stars
      This dish was a delicious! Toward the end of preparation, I definitely added more salt and about 1/4 teaspoon of authentic berbere seasoning for a little kick.

      Reply
      • Vegan Richa Support

        July 22, 2021 at 10:54 am

        berbere is amazing

        Reply
    13. Stacy Dhein

      May 18, 2021 at 5:39 pm

      5 stars
      I am opposite of a good cook, this recipe makes me optimistic that I can make a tastier dish . The style is intriguing and the simplicity is so appealing! I hole to also add the flatbread recipe next.

      Reply
      • Vegan Richa Support

        May 20, 2021 at 2:18 pm

        yay!! so good to hear

        Reply
    14. Tzofia

      February 06, 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

        February 08, 2021 at 12:32 pm

        wow, thank you

        Reply
    15. Alicia

      February 04, 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

        February 05, 2021 at 4:29 pm

        perfect. glad you liked it, thank you

        Reply
    16. Chari

      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

        December 27, 2020 at 5:03 pm

        perfect

        Reply
    17. Isabel

      November 12, 2020 at 10:35 am

      5 stars
      This was so yummy!

      Reply
      • Vegan Richa Support

        November 13, 2020 at 9:48 am

        Awesome!! Thank you

        Reply
    18. celia

      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
    19. Jill

      September 06, 2020 at 2:02 pm

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

      Reply
      • Vegan Richa Support

        September 07, 2020 at 3:09 pm

        I don’t see why not

        Reply
    20. Taylor Goodman

      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

        August 14, 2020 at 9:56 am

        I’m so glad you enjoyed this recipe!

        Reply
    21. Ellen

      August 05, 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

        August 05, 2020 at 8:38 pm

        awesome!! sometimes the Tikil calls for berbere spice

        Reply
    22. DD

      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
    23. Angela

      July 16, 2020 at 5:43 am

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

      Reply
      • Vegan Richa Support

        July 16, 2020 at 12:58 pm

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

        Reply
    24. Kt

      May 30, 2020 at 8:56 am

      5 stars
      Delicious and authentic Ethiopian flavor!

      Reply
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