Atkilt Wat (Ethiopian Cabbage and Potato Stew)

Ingredients

• 2 carrots, peeled and sliced
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon turmeric
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon coriander
• ¼ teaspoon cayenne pepper, or to taste
• 1 medium cabbage, finely shredded
• 2 large potatoes, peeled and cubed
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1

   In a large pot, heat the vegetable oil over medium heat.

2. 2

   Add the chopped onion and sauté until it becomes soft and translucent.

3. 3

   Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Add the turmeric, paprika, cumin, coriander, and cayenne pepper to the pot. Mix well to coat the onions and spices.

5. 5

   Add the cubed potatoes and sliced carrots to the pot. Stir to coat the vegetables with the spices.

6. 6

   Pour in a small amount of water (about ¼ cup) and cover the pot. Cook for about 5 minutes to soften the potatoes and carrots.

7. 7

   Add the finely shredded cabbage to the pot. Mix everything together and cover the pot. Cook for another 15–20 minutes, or until the cabbage is tender, stirring occasionally.

8. 8

   Taste and season with salt according to your preference.

9. 9

   Remove the pot from the heat and let the stew rest for a few minutes. Garnish with freshly chopped cilantro before serving.