Atakilt Wat
Atakilt Wat is an easy-to-make flavorful Ethiopian cabbage, carrot and potato stew.
Course: main course, side dish
Keyword: corn-free, gluten-free, grain-free, nut-fee, plant based, soy-free, sugar-free, vegan, wheat-free, yeast-free
Servings: 8 side dish servings
Calories: 155kcal
- 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.
Calories: 155kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 196mg | Potassium: 786mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3994IU | Vitamin C: 66mg | Calcium: 73mg | Iron: 2mg