Atakilt Wat Dip with Injera Chips
A flavorful and healthy snack featuring Atakilt Wat (Ethiopian cabbage, potatoes, and carrots stew) served as a dip with homemade Injera chips.
25m prep + 30m cook4 servings
180 cal|5g protein|30g carbs|5g fat|5g fiber
Ingredients
- 2 cups Cabbage, shredded
- 1 cup Potatoes, diced
- 1 cup Carrots, diced
- 0.5 cup Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Turmeric Powder
- 2 tablespoons Vegetable Oil
- 0.5 teaspoon Salt
- 4 pieces Injera
Instructions
- 1Prepare the Atakilt Wat: Heat vegetable oil in a pot. Add onion, garlic, and ginger and sauté until softened.
- 2Add cabbage, potatoes, and carrots. Stir in turmeric powder and salt.
- 3Add 1/4 cup of water, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
- 4Prepare the Injera Chips: Preheat oven to 350°F (175°C).
- 5Cut Injera into small triangles or squares.
- 6Spread the Injera pieces on a baking sheet.
- 7Bake for 10-12 minutes, or until crispy.
- 8Serve the Atakilt Wat as a dip with the Injera chips.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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