Atakilt Wat is an easy-to-make flavorful Ethiopian cabbage, carrot and potato stew. Have you discovered Ethiopian cooking yet? It’s a hearty, healthy, and spice-filled cuisine with many gluten-free vegan options. It’s very colorful too! If you haven’t blissed out on Ethiopian food yet, you’re in for a treat 🙂
Lucky for me, many years ago while visiting my son, he brought me to an Ethiopian restaurant and introduced me to this world! Ever since, I’ve been patiently waiting for one to open up in our vicinity. In the meantime, I’ve had to teach myself how to prepare some of my favorite Ethiopian gluten-free vegan dishes in my own kitchen, to satisfy my appetite for this interesting cuisine.
Ethiopian Combination Platters
Their signature dish is a variety of recipes served on sourdough Injera (Ethiopian flatbread). The photo below is an example of what one of these combination platters can look like. Typically one large platter is served for multiple people to enjoy. Instead of using spoons or forks, the spongy flatbread is used to pick up the various morsels. Finger food at it’s finest!
Atakilt Wat makes a satisfying main or side dish – and it’s often part of a classic Ethiopian combination platter. Next I’ll post my recipe for spicy red lentils, then flavorful collard greens cooked in homemade spice-infused vegan butter, and yes – sourdough Injera. So stay tuned and learn bit by bit how to make your own platter!
- Bloom the spices and tomato paste in a bit of vegan butter (or oil)
- Briefly cook the vegetables in this spiced butter and veggie broth
- large covered skillet
- 2 Tablespoons vegan butter, such as Miyoko's cultured vegan butter (or olive oil)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Himalayan sea salt
- 3/4 teaspoon turmeric powder
- 1 Tablespoon minced fresh ginger root
- 4 to 6 garlic cloves, minced
- 2 Tablespoons tomato paste
- 1 medium yellow onion; cut in half lengthwise from stem to root, lay the flat sides down and cut into 1/4-inch slices
- 4 medium potatoes; cut into 3/4-inch cubes
- 3 large carrots; cut in half lengthwise, then slice into 1/4-inch half-moons
- 1 medium-sized head of green cabbage; cut in half from root to tip and core, lay the flat sides down, then cut into thin shreds
- 1/2 cup low-sodium vegetable broth, such as Pacific Foods brand
- Melt the vegan butter in a large skillet over medium heat.
- Add the pepper, salt, turmeric, ginger, and garlic to the pan; stir and heat through until it just begins to bubble. Stir in the tomato paste.
- Add the onions, potatoes, and carrots to the pan and adjust the heat, if necessary, so the vegetables are gently sizzling. Cook for about 5 minutes, stirring often.Cover and continue to cook for about 5 more minutes, stirring often. The potatoes and carrots should be almost tender by now.
- Add the shredded cabbage and vegetable broth to the pan and stir until well mixed, then cover.Cook for 5 to 10 more minutes (depending on how cooked down you enjoy cabbage), stirring often.