Atakilt Wat (Ethiopian Cabbage Carrot Potatoes) Recipe: Atakilt wat or Atkilt wot is a traditional Ethiopian stir-fry dish of cabbage, carrot, potato and flavored with turmeric and cumin powder. It is simple, easy-to-cook, and nutritious. The recipe follows mainly 3 steps and takes 30 minutes to cook.
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This Ethiopian cabbage dish is gluten-free and naturally vegan, but some even add 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. You don’t require any special spices to make it. The ingredients used are probably there in your kitchen already.
It is a one-pot dish. Little extra olive oil is used to make this, which does make a difference in the taste. But if you prefer you could use less oil. It took me 30 minutes to cook this dish. However, the cooking time depends on the freshness of the veggies, the flame, and the pan used.
Atkilt wot is a comforting staple dish in Ethiopia, traditionally served as a side dish with injera (an Ethiopian crepe made with teff flour). You could also serve this along with some lentils and flatbread or rice for an easy weeknight dinner. Leftovers can be stored in the refrigerator for 2-3 days in an airtight container.
You may also like these:
- Chinese Shrimp and Cabbage Stir Fry
- Vegetable Chow Mein
- Simple Grated Potato Fritters
- Chicken Mei Fun
What goes in Atkilt Wot
All the ingredients can be found in your local grocery store. Here is what you will need to make this traditional atakilt wat.
For the full measurements, scroll down to the recipe card below.
- Vegetables: cabbage is the star ingredient of this dish. In addition to cabbage, carrots and potatoes are also added. You could also add other vegetables if desired.
- Spices: turmeric powder, cumin powder, crushed black pepper
- Cooking oil: extra virgin olive oil is used. If not available, use your regular cooking oil instead. Clarified butter or ghee is a great sub as well.
Ethiopian Cabbage Recipe Preparations Step By Step
1. Heat oil in a large pan. Add in onion, green chili, carrots, and potatoes. Saute over medium flame for about 5 minutes until the onion potatoes and carrots are slightly golden.
2. Add in grated ginger, garlic, turmeric powder, cumin powder, crushed black pepper, and salt. Saute for 2 minutes until fragrant.
3. Add in cabbage, saute to combine, simmer the flame cover and cook for about 15-20 minutes until the vegetables are completely tender. Saute in between.
4. Once ready, serve hot with your choice of meal.
Key Tips
- The vegetables should be cooked in their own juice. If they stick to the bottom, sprinkle a dash of water, stir once and continue to cook until done.
- If you try the 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.
If you try the 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.
Recipe
Atakilt Wat | Ethiopian Cabbage Carrot Potatoes
Equipment
- Pan with lid
Ingredients
- ½ head medium green cabbage chopped
- 3 medium carrots peeled and diced
- 3 medium potatoes peeled and diced
- 4 tablespoon virgin olive oil
- 1 medium onion sliced
- 1 green chili slit
- 2 garlic cloves grated
- 1 inch ginger grated
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ teaspoon black pepper freshly crushed or to taste
- sea salt to taste
Instructions
- Heat oil in a large pan. Add in onion, green chili, carrots, and potatoes. Saute over medium flame for about 5 minutes until the onion potatoes and carrots are slightly golden.
- Add in grated ginger, garlic, turmeric powder, cumin powder, crushed black pepper, and salt. Saute for about 2 minutes until fragrant.
- Add in cabbage, saute to combine, simmer the flame cover and cook for about 15-20 minutes until the vegetables are completely tender. Saute in between.
- Once ready, serve hot with your choice of meal.
Notes
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
Amanda Dixon says
This was delicious! The spice mix made it incredibly flavor mix, and it was even easier to prepare than you'd think.
Geetanjali says
Thanks so much, Amanda for the feedback!
Jere Cassidy says
I can't wait to make this recipe it looks like a perfect side dish with all the veggies.
Geetanjali says
Thank you, Jere Cassidy! Hope you'll try.
Gwynn Atkinson says
Lovely recipe, but I found it did need a splash of water. I’ll make it again.
Debra says
Awesome recipe. Simple. Tasty and I loved the wholesome ingredients too.
Geetanjali says
Thank you, Debra!
Marysa says
What an interesting recipe. The combination of spices and those vegetables sounds delicious, and so healthy as well.
Geetanjali says
Thank you, Marysa!
Agnieszka says
This is sooo good. Defnitely making it again! I love trying out new side dishes such as this one.
Geetanjali says
Thank you, Agnieszka!
Jule says
I love anything with cabbage and this was easy and delicious. I made it in my dutch oven
Geetanjali says
Thank you, Jule!
Brandy Secord says
Made this tonight with Harrisa chicken, spicy red lentils, injera, and this dish. Dinner was amazing, will make again 100%, thank you very much!!!
Donna Albreit says
I substituted regular potatos for a sweet potato and coconut oil, rather than olive oil. Wow! Amazing flavor. Thank you for this recipe. I'll be adding this to my favorites.