Atakilt Wat
Atakilt Wat is an easy-to-make flavorful Ethiopian cabbage, carrot and potato stew.
Servings: 8 side dish servings
Calories: 155kcal
Equipment
- large covered skillet
Ingredients
- 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
Instructions
- 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.