Turbokitchen
Atkilt Wat

Atkilt Wat

EthiopianStew4

Atkilt Wat is a comforting Ethiopian vegetable stew built from cabbage, carrots and potatoes cooked until tender. It is gently spiced and deeply savoury, making it an easy weeknight dish.

Traditionally served with injera, it also pairs well with rice or flatbread for a nourishing vegan meal.

Classic

Ingredients

  • 1 Onion large thinly sliced
  • 500 ml Water
  • Salt, to taste
  • 1 Cabbage medium chopped
  • 2 Carrots large peeled and sliced
  • 5ml Ground cumin ground
  • 2 Potatoes medium peeled and cubed
  • 4 cloves Garlic minced
  • 5ml Turmeric
  • 30ml Vegetable Oil
  • Black Pepper, to taste

Method

15m30m45m
  1. Heat the oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
  2. Add garlic, turmeric and ground cumin, then cook for 1 minute until fragrant.
  3. Add cabbage, carrots and potatoes, stirring well so the vegetables are coated in the spiced oil.
  4. Pour in the water and bring to a gentle boil.
  5. Reduce to a simmer, cover, and cook for 20–30 minutes until the vegetables are tender.
  6. Season with salt and black pepper to taste, then serve hot.

Notes

For best texture, slice the vegetables evenly so they cook at the same pace.

Leftovers keep well in the fridge for up to 3 days and reheat beautifully.