Ethiopian Atakilt Wat
If you are considering a vegetarian meal, consider Atakilt Wat, an Ethiopian vegetable stew. This dish is made with tender vegetables and is Whole30-friendly. In Ethiopia, the traditional accompaniment is injera, a flatbread made from teff flour. You can also serve this delicious stew with other vegetarian dishes, including lentils, rice, and vegetables. And for those who are on a strict diet, Atakilt is a great option!
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Servings: 4 servings
Calories: 502kcal
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Equipment
Ingredients
- 5 potatoes
- 1 medium green cabbage
- 4 carrots
- 1 medium onion
- 1½ tbsp curry powder
- 1 tbsp turmeric
- 1 tsp cumin powder
- Pepper and salt to taste
- ½ cup cooking oil
- 1 cup water
Instructions
- Slice the onions and carrot.
- Peel the potatoes and cut them into cubes
- Chop up the cabbage without adding the core
- Place a pot over medium heat and add the cooking oil
- Add the sliced onions and carrot and sauté for approximately 5 minutes. Add the spices and stir.
- Pour the water into the mixture to prevent the food from burning.
- Add the cabbage and potatoes into the pot and mix thoroughly.
- Taste and adjust seasoning, adding the salt and pepper to taste.
- Cover the pot tightly and cook on medium heat for 25-30 minutes.
- Bring the pot down and allow it to cool a bit.
- Serve hot with rice or injera flatbread.
Video
Notes
This Ethiopian, one pot, cabbage stew (i.e. Atakilt Wat or Atkilt Wot) is vegan, gluten-free, and delicious.
Nutrition
Serving: 4servings | Calories: 502kcal | Carbohydrates: 59g | Protein: 7g | Fat: 28g | Saturated Fat: 2g | Sodium: 1041mg | Fiber: 10g | Sugar: 6g
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.