Atakilt Wat (Ethiopian Cabbage and Potato Stew)

🛒 Ingredients

• Cabbage 500 g · 125 kcal
• Potatoes 300 g · 231 kcal
• Carrots 200 g · 82 kcal
• Onion 150 g · 60 kcal
• Garlic 15 g · 22 kcal
• Fresh ginger 10 g · 8 kcal
• Ground turmeric 5 g · 16 kcal
• Vegetable oil 27 g · 240 kcal
• Vegetable broth 250 g · 10 kcal

👨‍🍳 Instructions

1. Peel and dice the potatoes and carrots into bite-sized pieces; roughly chop the cabbage, finely chop the onion, and mince the garlic and ginger.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat, then add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and ginger to the pot and cook for another minute until fragrant, being careful not to burn them.
4. Stir in the ground turmeric until well combined with the aromatics, creating a vibrant yellow paste.
5. Add the diced potatoes and carrots to the pot, stir well to coat them in the spice mixture, and cook for 5 minutes.
6. Pour in the vegetable broth and bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes until the potatoes and carrots are almost tender.
7. Add the chopped cabbage to the pot, stir gently, and continue to simmer for another 5-10 minutes, or until the cabbage is tender but still has a slight bite.
8. Season with salt and pepper to taste; serve hot, traditionally with injera.