Recipe
Ethiopian Cabbage, Carrot & Potato Stew
A mild Ethiopian vegetable stew of cabbage, carrots and potatoes, gently spiced with turmeric and cumin.
Ingredients
Method
15 mins prep30 mins cook45 mins total
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.
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.
About this recipe
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.
