Atkilt Wat
A delicate Ethiopian vegetable dish of cabbage, potato and carrot sautéed with onion, ginger, garlic, turmeric and cumin.
Ingredients
- white cabbage600 g
- potato700 g
- carrot300 g
- onion150 g
- garlic3 cloves
- fresh ginger15 g
- olive oil60 ml
- ground turmeric1 tsp
- ground cumin1 tsp
- water120 ml
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Cut the core out of the cabbage and shred it into strips; cut the potato into roughly 2 cm cubes, cut the carrot into cubes or thick half-moons, finely chop the onion, mince the garlic, and grate the fresh ginger.
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrot, garlic and ginger and cook for 5–6 minutes, stirring occasionally, until the onion turns translucent.
Stir in the turmeric and cumin and warm through for 1–2 minutes to let the spices release their aroma without burning.
Add the potato, pour in the water, stir, cover tightly and simmer for about 10 minutes, until the potato and carrot are almost tender.
Add the shredded cabbage, mix in with the vegetables, cover again and simmer for another 10–15 minutes. The cabbage should soften but not turn mushy.
Season with salt and black pepper, stir and cook for another 1–2 minutes. If the vegetables start sticking, add 1–2 tablespoons of water from the 120 ml already added.
Remove the pot from the heat, let the dish rest for 5 minutes and serve hot.
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