Atakilt Wat (Ethiopian Cabbage, Carrot, and Potato) Recipe

Name: Atakilt Wat (Ethiopian Cabbage, Carrot, and Potato) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ medium green cabbage (chopped); 3 medium carrots (peeled and diced); 3 medium potatoes (peeled and diced); 4 tablespoons extra virgin olive oil; 1 medium onion (sliced); 1 green chili (slit); 2 garlic cloves (grated); 1- inch piece fresh ginger (grated); ½ teaspoon turmeric powder; 1 teaspoon cumin powder; ½ teaspoon freshly ground black pepper (or to taste); Salt (to taste)

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Atakilt Wat, also spelled Atkilt Wot, is a traditional Ethiopian vegetable dish made with cabbage, carrots, and potatoes, flavored with turmeric and cumin. It is simple, easy to make, and nutritious. This recipe comes together in just 3 easy steps and takes about 30 minutes to cook.

Ethiopian spiced Cabbage, carrot, and potatoes

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Why You'll Love This Recipe
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What goes in Atkilt Wat
Instructions (Step-By-Step)
Helpful Tip
FAQs
Tried This Recipe?
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Comments

This Ethiopian cabbage dish is naturally vegan and gluten-free, although some versions include niter kibbeh, a spiced clarified butter, for extra flavor.

This recipe has a unique flavor profile. I adore the simplicity of this recipe. It is not spicy, and you don't need any special ingredients to make it. You likely already have most of the ingredients in your kitchen.

It is a one-pot dish. A little extra virgin olive oil is used, which adds great flavor, but you can use less if you prefer. It comes together in about 30 minutes, although the cooking time may vary depending on the freshness of the vegetables, the heat level, and the pan used.

Atkilt Wot is a comforting staple dish in Ethiopia, traditionally served as a side dish with injera, an Ethiopian flatbread made with teff flour. You can also serve it with lentils, flatbread, or rice for an easy weeknight dinner. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

Why You'll Love This Recipe

Great for meal prep and leftovers
Authentic Ethiopian-inspired vegetable dish
Naturally vegan and gluten-free
Made with everyday pantry ingredients
One-pot recipe with easy cleanup
Ready in just 30 minutes

What goes in Atkilt Wat

All the ingredients can be found at your local grocery store. Here's what you'll need to make this traditional Ethiopian Atakilt Wat.

For measurements, scroll down to the recipe card below.

Vegetables: Cabbage is the star ingredient in this dish. Carrots and potatoes add sweetness and heartiness.
Seasonings: Turmeric powder, cumin powder, salt, and freshly ground black pepper.
Oil: Extra virgin olive oil adds great flavor. You can also use your preferred cooking oil. Ghee or clarified butter also works well.

Instructions (Step-By-Step)

1. Heat the oil in a large pan. Add the onion, green chili, carrots, and potatoes. Sauté over medium heat for about 5 minutes, until the potatoes and carrots are slightly golden.

2. Add the grated ginger, garlic, turmeric powder, cumin powder, ground black pepper, and salt. Sauté for 2 minutes, or until fragrant.

3. Add the cabbage and sauté to combine. Reduce the heat to low, cover, and cook for about 15 to 20 minutes, or until the vegetables are tender. Stir occasionally. Once ready, serve hot with your choice of meal.

Helpful Tip

The vegetables will cook in their own juices. If they start sticking to the bottom of the pan, add a splash of water, stir, and continue cooking until tender.

FAQs

Can I add other vegetables?

Yes. Green beans and peas make excellent additions while keeping the dish vegetable-forward.

Can I freeze Atakilt Wat?

Yes. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tried This Recipe?

If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.

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