Mixed Vegetable Curry (Atakilt Wat)

Mixed Vegetable Curry, known in Ethiopian cuisine as Atakilt Wat, is a delightful combination of vegetables that offers a rich and flavorful experience. This dish features cabbage, carrots, potatoes, and bell peppers, all simmered in aromatic spices that convey the vibrant essence of Ethiopian cooking. As a dish that is both vegan and vegetarian-friendly, it brings together healthful ingredients with a taste that stands out, making it a delicious addition to any meal. The visual appeal of this colorful medley, paired with its aromatic depth, creates a remarkable culinary experience that showcases the diversity of African cuisine.

Ingredients

• 1 medium onion, chopped
• 2 cups cabbage, chopped
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup bell peppers, diced
• 3 tbsp olive oil
• 2 tsp turmeric
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 3 cups vegetable broth
• 1 tbsp lemon juice

Instructions

1. Heat 3 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 2 to 3 minutes until translucent.
3. Stir in 2 teaspoons of turmeric, 1 teaspoon of cumin, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper and cook for 1 minute until fragrant.
4. Add the chopped cabbage, sliced carrots, diced potatoes, and diced bell peppers. Cook, stirring frequently, for 5 minutes.
5. Pour in 3 cups of vegetable broth and bring to a simmer. Cover the pot and cook for 20 minutes, or until the vegetables are tender.
6. Stir in 1 tablespoon of lemon juice and adjust seasoning with salt and pepper as desired.
7. Serve the mixed vegetable curry hot over rice or traditional Ethiopian injera.

Keywords: Vegetable, Spicy, Healthy, MainCourse, Ethiopian

Spice Rack: Turmeric, Cumin, Paprika, Cayenne Pepper

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