Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe

Seattle has an abundance of Ethiopian food. After Indian, Ethiopian is always the next choice when we want some spice and deep flavors in the meal. The veggie platter filled with 2 to 4 different simmered lentil dishes, greens, simmered okra, cabbage pcarrot wat, all served up over the huge Injera. There are several Ethiopian restaurants in Seattle. A lot of them however are usually a miss when it comes to maintaining the taste and quality of the food. Or maybe I am picky :) Seattle-lites, what is your favorite Ethiopian restaurant?

Atakilt Wat/ Atkilt wot is a cabbage side that is so close to the Indian cabbage dishes and yet has its own flavor profile. The authentic recipe uses niter kibeh which is butter/ghee infused with whole spices like cardamom, cinnamon, fenugreek, cloves, ginger, garlic etc. by cooking everything on low heat for hours. You can make niter qibe/ kibeh with coconut or olive oil and use about a Tbsp in this recipe instead of all the spices and oil. Since I don't usually have the infused oil, I add the spices directly to infuse the oil while cooking and make this delicious cabbage side. Serve with Ethiopian flat breads or other flat breads and lentil stews.  



More Ethiopian from the blog. 

Kik Alicha - split Pea stew

Ethiopian flat bread Injera - Instant and fermented versions

Missir Wat 

More Vegan Ethiopian goodies on Kittee's blog. 

Steps:
cook the onion, garlic, ginger for 5 minutes. 
Add all the spices and cook to infuse the oil to make a quick niter kibeh.



Add the veggies, cover and cook until tender. 



Serve hot. 



Ethiopian Cabbage Potato Carrots. Atakilt Wat
Allergen Information: free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. 

Serves 2 to 3
Ingredients:
2  tsp extra virgin olive oil or vegan butter, divided

2 cloves garlic, minced

1 tsp minced ginger

1 green chili, chopped (optional)

1/2 cup chopped onion 
1/4 tsp cumin powder

1/2 to 3/4 tsp turmeric powder

1/4 tsp fenugreek seeds 

1/4 tsp cardamom powder

1/4 tsp cinnamon powder

1/8 tsp cloves powder

a generous dash of black pepper

3/4 cup sliced carrots

2 medium potatoes, chopped, 1.5 loaded cups

1/2 head of cabbage, finely chopped

1/2 tsp salt

Method:
In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. 
Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil. 
Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. 
Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. 
Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)