Atakilt Wat (Vegetable Stew) with Brown Rice
A mild and flavorful Ethiopian vegetable stew, served with brown rice for a complete and healthy lunch option.
Ingredients
- about 450 g Potatoes
- 2 medium Carrots
- 1/2 medium Cabbage
- 1 medium Onion
- 2 cloves Garlic
- 1.27 cm Ginger
- 1/2 tsp Turmeric
- 2 tbsp Vegetable oil
- 2 cups Brown rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and dice the potatoes and carrots. Chop the cabbage and dice the onion. Mince the garlic and ginger.
- 2Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- 3Add the garlic, ginger, and turmeric. Cook for 1 minute, stirring constantly.
- 4Add the potatoes, carrots, and cabbage. Add 1/2 cup of water, cover, and cook for 20 minutes, or until the vegetables are tender.
- 5Serve hot with brown rice.
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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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