Ethiopian Mixed Vegetable Stew

Be the first to rate

(No Ratings Yet)

Loading...

Atkilt Wat is a beloved Ethiopian mixed vegetable stew featuring cabbage, carrots, and potatoes simmered with turmeric, ginger, and garlic. It is gentle, fragrant, and naturally vegan, traditionally scooped up with spongy injera bread alongside other Ethiopian dishes.

Nutrition Facts

Per serving (estimated)

• 220 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 35 gCarbs
• 8 gFiber
• 10 gSugar
• 5 gProtein
• 380 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 70 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the vegetables

• 1 small head green cabbage (about 2 lb), cored and cut into 1-inch pieces
• 3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 3 large carrots, peeled and sliced into 1/4-inch rounds
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger

For the spice base and cooking

• 3 tablespoons olive oil (or niter kibbeh for traditional flavor)
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup low-sodium vegetable broth
• 1 small green chili (such as jalapeño), seeded and sliced (optional)

Directions

1. Prepare all vegetables before cooking: chop the cabbage, cube the potatoes, slice the carrots, mince the garlic and ginger, and finely chop the onion.
2. Heat the olive oil (or niter kibbeh) in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent.
3. Stir in the garlic, ginger, turmeric, cumin, coriander, salt, and pepper. Cook for 45 seconds, stirring constantly, until the spices become fragrant and coat the onions.
4. Add the potatoes and carrots along with the vegetable broth. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 12 to 15 minutes until the potatoes are nearly tender when pierced with a fork.
5. Add the cabbage and the optional green chili on top of the simmering vegetables. Cover and continue cooking for 8 to 10 minutes, stirring once or twice, until the cabbage is wilted but still has a slight bite and the broth has reduced slightly.
6. Uncover and simmer for 2 to 3 more minutes to thicken the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
7. Spoon the stew into a shallow serving dish, ladle a little of the golden broth over the top, and serve hot with injera or crusty bread.

Cook’s Notes

• For the most authentic flavor, use niter kibbeh (Ethiopian spiced clarified butter) instead of olive oil.
• Cut the potatoes slightly larger than the carrots so both finish cooking at the same time without turning mushy.
• Do not overcook the cabbage; it should be tender yet retain a little texture for visual appeal and bite.
• Atkilt Wat is naturally mild, making it a perfect side dish to balance spicier Ethiopian stews like misir wat or key wat.
• Leftovers keep well refrigerated for up to 4 days and taste even better the next day as the flavors meld.

You might also like

African

Ethiopian Sourdough Flatbread

African

Yebeg Wat bil Kartifil – Lamb and Potato Stew

African

Ethiopian Spiced Red Lentil Stew

African

Ethiopian Vegan Fasting Platter