Atkilt Wat

Making Atkilt Wat

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1. Heat the oil in a wide pan over a medium-low heat and cook the onion for 8 minutes until soft but not brown.

   Mark done Start 8 min timer

2. Add the garlic, ginger and turmeric and cook for 1 minute.

   Mark done Start 1 min timer

3. Add the potatoes, carrots, water and salt, cover and cook for 10 minutes.

   Mark done Start 10 min timer

4. Add the cabbage and pepper, cover and cook for 10 minutes until all the vegetables are tender.

   Mark done Start 10 min timer

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Notes for Getting It Right

• Keep the heat low so the turmeric does not burn.
• Add the cabbage after the potatoes and carrots have started to soften.
• Do not stir too often, or the vegetables break up.
• Serve with injera or rice.

Ingredient Swaps

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Atkilt Wat

• Injera
• Steamed rice
• Lentil stew
• Green salad

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat gently.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.