Atakilt Wat | Ethiopian Cabbage Carrot Potatoes
A simple, easy, and nutritious Ethiopian stir-fry dish of cabbage, carrot, potato and flavored with turmeric and cumin powder. The recipe follows mainly 3 steps and takes 30 minutes to cook.
Servings3 people
INGREDIENTS ( 1 CUP = 250 ML )
- ½ head medium green cabbage chopped
- 3 medium carrots peeled and diced
- 3 medium potatoes peeled and diced
- 4 tbsp virgin olive oil
- 1 medium onion sliced
- 1 green chili slit
- 2 garlic cloves grated
- 1 inch ginger grated
- ½ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp 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
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.
