Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free

• Vegan
• Gluten free

• Produce

  • 1/2 head Cabbage
  • 3/4 cup Carrots
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 1 Green chili
  • 1/2 cup Onion
  • 2 Potatoes, medium

• Condiments

  • 2 tsp Olive oil or vegan butter, extra virgin

• Baking & Spices

  • 1 generous dash Black pepper
  • 1/4 tsp Cardamom, powder
  • 1/4 tsp Cinnamon, powder
  • 1/8 tsp Cloves powder
  • 1/4 tsp Fenugreek seeds
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric, powder

• Nuts & Seeds

  • 1/4 tsp Cumin, powder

Found on veganricha.com

Description

Ingredients

• 2 tsp extra virgin olive oil or vegan butter, divided
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1 green chili, chopped (optional)
• ½ cup chopped onion
• ¼ tsp cumin powder
• ½ to ¾ tsp turmeric powder
• ¼ tsp fenugreek seeds
• ¼ tsp cardamom powder
• ¼ tsp cinnamon powder
• ⅛ tsp cloves powder
• a generous dash of black pepper
• ¾ cup sliced carrots
• 2 medium potatoes, chopped, 1.5 loaded cups
• ½ head of cabbage, finely chopped
• ½ tsp salt

Directions

• In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes.
• Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil.
• Add the carrots, potato and mix well. Add cabbage and ¼ tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
• Add ¼ tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. *
• Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)