Mixed Vegetable Curry (Atakilt Wat)

Mixed Vegetable Curry (Atakilt Wat)

Ethiopian cabbage, carrots, and potatoes simmer in turmeric-stained oil until tender.

Total 1 hr Makes 6 servings Calories 215/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Atakilt wat is a mild, turmeric-gold Ethiopian vegetable stew built on slow-cooked onions, cabbage, carrots, and potatoes. Unlike the fiery berbere-based wats, this one relies on gentle spicing, letting the sweetness of the vegetables come through. It's traditionally served alongside injera and other wats as part of a shared platter.

Ingredients

  • 1/3 cup vegetable oil
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup water
  • 1 pound russet potatoes, peeled and cut into 1-inch cubes
  • 3 cups green cabbage, thinly sliced
  • 2 cups carrots, sliced into coins
  • 1 jalapeño, sliced (optional)

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.

  2. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  3. Add the turmeric, cumin, cardamom, salt, and black pepper and stir to coat the onions, cooking for 30 seconds to toast the spices.

  4. Pour in the water and add the potato cubes. Bring to a simmer, cover, and cook until the potatoes just begin to soften, about 10 minutes.

  5. Add the carrots and cabbage, stirring to combine with the potatoes and sauce. Cover and simmer until all vegetables are tender, about 20 minutes, stirring occasionally.

  6. Stir in the sliced jalapeño, if using, during the last 5 minutes of cooking.

  7. Taste and adjust salt and pepper as needed. Serve warm.

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Mixed Vegetable Curry (Atakilt Wat)

    Atakilt wat is a mild, turmeric-gold Ethiopian vegetable stew built on slow-cooked onions, cabbage, carrots, and potatoes. Unlike the fiery berbere-based wats, this one relies on gentle spicing, letting the sweetness of the vegetables come through. It's traditionally served alongside injera and other wats as part of a shared platter.

    1 hr 6 servings 215 cal

    Ingredients

    • 1/3 cup vegetable oil
    • 1 large yellow onion, thinly sliced
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground cardamom
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper
    • 1 cup water
    • 1 pound russet potatoes, peeled and cut into 1-inch cubes
    • 3 cups green cabbage, thinly sliced
    • 2 cups carrots, sliced into coins
    • 1 jalapeño, sliced (optional)

    Method

    1. 1

      Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.

    2. 2

      Stir in the garlic and ginger and cook until fragrant, about 1 minute.

    3. 3

      Add the turmeric, cumin, cardamom, salt, and black pepper and stir to coat the onions, cooking for 30 seconds to toast the spices.

    4. 4

      Pour in the water and add the potato cubes. Bring to a simmer, cover, and cook until the potatoes just begin to soften, about 10 minutes.

    5. 5

      Add the carrots and cabbage, stirring to combine with the potatoes and sauce. Cover and simmer until all vegetables are tender, about 20 minutes, stirring occasionally.

    6. 6

      Stir in the sliced jalapeño, if using, during the last 5 minutes of cooking.

    7. 7

      Taste and adjust salt and pepper as needed. Serve warm.