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Atakilt Wat

Atakilt Wat

Atakilt Wat is a staple dish in Ethiopian cuisine. It's vegan-friendly, packed with nutrients, and makes a perfect main or side dish!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: East African
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 tsp The Spice Girl Kitchen East African Seasoning plus more, if desired
  • 1/2 head of green cabbage, roughly chopped about 5 cups
  • 4 large carrots, peeled and sliced into rounds
  • 2 medium potatoes, washed and cut into cubes
  • 1 cup veggie broth
  • 1/2 lemon, juiced
  • Salt to taste

Method
 

  1. Heat the olive oil in a pot over medium heat. Add the onion and saute until it becomes translucent (about 3-5 minutes).
  2. Add in the garlic, ginger, and seasoning. Stirring for about 1 minute until fragrant.
  3. Toss in the cabbage, carrots, and potatoes. Mix everything together well.
  4. Add in the veggie broth and season with salt to taste. Bring the mixture to a simmer. Reduce the heat, cover, and let cook for about 15 minutes or until the veggies are tender.
  5. Use a lemon juicer to squeeze fresh lemon juice during the last few minutes of cooking.
  6. Serve hot, garnish with cilantro or parsley. Serve with injera (sourdough flatbread), rice, or bread.

Notes

What to Serve with Atakilt Wat

Traditionally, Atakilt Wat is served with Ethiopian sourdough flatbread (injera). Ingera acts as both a utensil and a staple pairing for this traditional vegetable stew. But you can absolutely serve it with rice, couscous, quinoa, or other bread like a baguette or sourdough!
If you are looking to add a bit of protein to your meal, we served our vegetable stew with some sausage! But I would love to have it on the side with some East African braised chicken breast. If you are looking to add even more veggies to your meal, you can also serve it with a refreshing side salad, such as a mixed green salad or a tomato-cucumber salad dressed with lemon and olive oil.

Store & Reheat

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days.
Freezer: You can also freeze the dish for up to 3 months. Place the dish in the fridge to thaw overnight for best results.

Reheat

Microwave: Place the dish in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir the dish halfway through to warm it evenly.*
Stovetop: Place the dish in a skillet over medium-high heat with a splash of water or veggie broth. Once the water is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.