Atakilt Wat (Vegetable Stew)

Instructions

1. 1Peel the 2 medium potatoes and the 2 medium carrots. Cut them into 2.54 cm cubes. Shred the 1/4 medium cabbage.
2. 2Finely chop the 1/2 medium red onion. Mince the 2 cloves garlic and the 1 teaspoon ginger.
3. 3Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C).
4. 4Add the chopped red onion to the pot and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
5. 5Add the minced garlic and minced ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
6. 6Stir in the 1/2 teaspoon of turmeric powder and cook, stirring constantly, for 30 seconds until it smells fragrant.
7. 7Add the cubed potatoes, cubed carrots, and shredded cabbage to the pot. Stir to combine with the aromatics.
8. 8Pour in the 1/2 cup of water. Bring the mixture to a simmer over medium-high heat (204.4°C / 200°C), then reduce the heat to low (93.33°C / 95°C), cover the pot, and cook for 20-25 minutes, or until the potatoes and carrots are fork-tender. Check for tenderness by piercing a potato cube with a fork; it should slide in easily.
9. 9Serve the Atakilt Wat hot with injera.

Related Guides