Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Atkilt Wat
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.
Method
15m30m45m
- Heat the oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
- Add garlic, turmeric and ground cumin, then cook for 1 minute until fragrant.
- Add cabbage, carrots and potatoes, stirring well so the vegetables are coated in the spiced oil.
- Pour in the water and bring to a gentle boil.
- Reduce to a simmer, cover, and cook for 20–30 minutes until the vegetables are tender.
- Season with salt and black pepper to taste, then serve hot.
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
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.
Keep exploring
Keep cooking
Related recipes
Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Kimchi Jjigae
A deeply savoury Korean kimchi stew with pork belly, tofu, and gochujang heat — perfect with steamed rice.
Ready to cook?
Still hungry for ideas?
Browse the full recipe collection or jump into search to find your next meal.