Atakilt Wat Recipe (Ethiopian Cabbage Potato Carrots)

Atakilt wat is a comforting and aromatic Ethiopian vegetable stew that is both simple and incredibly flavourful. It is prepared by slow cooking the vegetables like cabbage, potato, carrots and mixing them with the spicy berbere mix. Tastes very mild and has a subtle spice. It is often served with Ethiopian injera platter. Injera is a flatbread that is perfect for scooping the delicious curries and stews like doro wat, atakilt wat and gomen wat. If you’re looking for something simple and subtle spiced Ethiopian recipe, then atakilt wat is a must try ! 

Ethiopian Cabbage Potato Carrots (Atakilt Wat)

What I love most about atakilt wat, it is so simple and flavourful. It is made with basic vegetables like cabbage, carrots and potatoes. Slow cooking the vegetables with berbere spice brings out a delicious taste. You can whip up the unique and delicious Ethiopian stew in 30 minutes. It is perfect for busy nights or for special gatherings. It is a quick way to enjoy the Ethiopian taste at the comfort of your home. 

About Ethiopian Cabbage Potato Carrots (Atakilt Wat)

I’ve started doing a series like ‘Solo cooking’ or ‘cooking my favourites’ after our Japan trip. The idea behind the series is to bring out all the recipes and flavours that we tried. I’ve already posted a few recipes like Kare pan ( chicken curry stuffed bun ) , Injera ( an Ethiopian flatbread ) , Doro wat ( chicken stew ) and to that list today I’m going to share the atakilt wat recipe. 

Atakilt wat is a warm and comforting Ethiopian vegetable stew made with cabbage, potatoes and carrots. The vegetables are cooked until soft, tender and mixed with a special spice called berbere. The stew is full of flavour, perfect for dinner and can be made in 30 minutes. Enjoy the taste of Ethiopia with this easy and delicious vegetable recipe. 

Atakilt wat is quite similar to our South Indian vegetable kootu or stew, but the only difference is the Ethiopian spice. It is more of a dry vegetable stew, where the vegetables are cooked with minimal water, and on the other side Indian vegetable stew will be thicker and uses coconut milk or coconut paste. Atakilt is served with Injera ( an Ethiopian flatbread ), whereas the Indian stew or kootu is served with rice, roti, appam, idiyappam. Atakilt wat is an easy recipe to try other cuisines at the comfort of your home kitchen. 

Every scoop of atakilt wat with injera reminds me of the experience we had at the Ethiopian restaurant during our Japan trip. The whole injera platter experience is so close to my heart! 

Similar Recipes

Doro wat

Berbere Spice Mix

Injera

Misir Wat

Gomen Wat

WHY THIS RECIPE WORKS 

Easy to make : Atakilt wat is a simple and easy to make recipe. The stew is made using the basic ingredients like onion, garlic, ginger, potato, carrot and cabbage. It is a one pot dish and does not involve any complicated cooking methods. 

Healthy : Atakilt wat is a naturally vegan and gluten free recipe. The stew is packed full of vegetables and cooked in minimum oil. It is one of the healthy and nutritious meals in Ethiopian cuisine. 

Spice mix berbere : Atakilt wait is prepared using a unique, complex and fiery Ethiopian spice blend called berbere. Berbere adds warm, spicy flavour without need of any overpowering masala. 

Ingredients

Oil : Oil is used for sauteing the ingredients like onion and spices. I have used regular cooking oil, any other oils can also be substituted like olive oil, sesame oil. 

Onion : Onion adds a flavour and base to the stew. Onions are finely chopped as it cooks faster and blends well. When cooked, they become sweet and aromatic. 

Ginger garlic paste : The paste when added gives a strong and pungent aroma to the stew. I have used my homemade ginger garlic paste. You can even add freshly crushed ginger and garlic. 

Vegetables : I have used vegetables like carrots, potatoes and cabbage. The skin of carrots and potatoes are peeled and sliced lengthwise. Cabbage is shredded finely. The vegetables add a sweetness, color and firm texture to the stew. 

Turmeric powder : Turmeric powder adds golden yellow color to the stew and a mild earthy flavour. 

Berbere spice mix : I have used my homemade berbere spice mix powder. This is the star ingredient of the stew. It adds a deep heat flavour. The spice powder is a combination of chilli, pepper, nutmeg, cinnamon, ajwain and cardamom. You can even use store bought spice mix. 

Cumin powder : Cumin powder adds a warm, earthy flavour to the stew. Adjust the quantity of cumin powder according to the berbere spice level. 

Ground cardamom : Crushed or grounded cardamom powder adds a unique sweet and fragrant flavour to the stew. 

Water : ¼ cup to ½ cup water is used to cook the vegetables till soft, tender and to attain stew-like consistency.

Salt : Salt is used for seasoning the vegetables and enhances the overall flavour. 

Hacks

Instant pot or pressure cooker method : Using instant pot or pressure cooking method is a fantastic and quick way to prepare atakilt wat recipe. Instead of cooking everything on the stove top method, just add all the ingredients like onion, garlic, ginger, potato, carrot, cabbage, berbere spice and water or broth for cooking. Let it cover and pressure cook. This method helps to save time during busy days meal preparation. 

Step by Step Pictures

1)heat oil in a kadai. Add in ground cardamom and let them sizzle.

2)Add in chopped onions. Cook onions for few seconds.

3)Add in ginger garlic paste and cook for a minute.

4)Add in turmeric and mix well.

5)Add in carrots, potatoes and cabbage.

6)Season with salt.

7)Toss salt with vegetables for couple of mins.

8)Add in a splash of water and mix well.

9)Cover and cook until vegetables is cooked.

10)Add in cumin powder and berbere spice mix.

11)Toss on high heat for few minutes.

12)It is ready to serve.

Expert Tips

• Slow cook the vegetables in low flame as it enhances the flavours and vegetables blend beautifully with the berbere spice. 
• You can even use frozen and precut vegetables to save time during busy days. 
• Completely cook the potato and carrot before adding cabbage. As cabbage tends to cook faster and overcooking the cabbage may lead to a soggy texture. 
• Cook in a heavy bottomed pan to avoid burning. 
• Add chicken or vegetable broth to cook the vegetables as it enhances the aroma and flavour of the atakilt wat. 

Storage

Atakilt wat can be prepared during weekends and stored in the refrigerator. It will be helpful during busy days. Ethiopian vegetable stew ( atakilt wat ) can be stored in an airtight container and refrigerated for a week. 

For reheating, warm them using a microwave oven. While reheating add a splash of water to maintain the texture and freshness. Or it can also be reheated using stove top method in low to medium heat.

Serving

Traditionally atakilt wat is served hot with injera ( an Ethiopian flatbread ) . Tear off pieces of injera and scoop up the delicious vegetable stew. It is the authentic way to enjoy a meal in Ethiopia. 

It can also be served with other flatbreads like naan, pita bread, roti or even with rice, millets as a side dish. 

FAQ 

1 . Is Atakilt Wat spicy? 

Atakilt wat is a very mild and flavourful vegetable stew recipe. Also the spiciness of the dish depends upon the quantity of berbere spice mix. So adjust the quantity based on your spice tolerance. 

2. Can I make it as vegan? 

Atakilt wat is a naturally vegan and gluten free recipe. You can even use vegan oil or plant based oil like olive oil, avocado oil, coconut oil for cooking. 

3. How long does it take to make ? 

Atakilt wat is one of the quick and tasty vegetable dishes that can be made in less than 30 minutes. 

4. Can I add other vegetables ? 

Absolutely! The recipe is so versatile that you can add other vegetables of your choice like beans, bell pepper, mushroom, tofu and paneer.

5.What do I serve atakilt wat with ? 

Traditionally atakilt wat is served with injera. It can also be served with rice, quinoa, naan, roti and pita bread or it can also be enjoyed on its own. 

Variations

Doro wat : Doro wat is a rich and spicy chicken stew made with chicken, boiled egg and berbere spice mix. It will be a very flavourful and aromatic curry. It is often served with injera, an Ethiopian flatbread. 

Gomen wat : It is a light and healthy Ethiopian curry prepared using spinach, onions, garlic and spices. It is a great side dish for injera and rice. 

Lentil atakilt wat : Add cooked and mashed lentil like masoor dal or toor dal along with potato, carrot and cabbage. The mixture is spiced using berbere spice mix.

More Ethiopian Recipes

📖 Recipe Card

Ethiopian Cabbage Recipe (Atakilt Wat)

Atakilt wat is a comforting and aromatic Ethiopian vegetable stew that is both simple and incredibly flavourful. It is prepared by slow cooking the vegetables like cabbage, potato, carrots and mixing them with the spicy berbere mix. It tastes very mild and has a subtle spice. It is often served with Ethiopian injera platter. Injera is a flatbread that is perfect for scooping the delicious curries and stews like doro wat, atakilt wat and gomen wat. If you’re looking for something simple and subtle spiced Ethiopian recipe, then atakilt wat is a must try ! 

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 130kcal

Nutrition

Serving: 1servings | Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 21mg | Potassium: 360mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2573IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg

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