Ethiopian Atakilt Wat (Vegetable Stew) with Dairy-Free Yogurt

Ingredients

• 2 medium Potatoes
• 2 medium Carrots
• 1/4 head Cabbage
• 1 medium Red onion
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Vegetable oil
• 1/2 cup Dairy-free yogurt
• 1/2 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and chop the potatoes and carrots. Shred the cabbage.
2. 2In a pot, sauté the diced red onion in vegetable oil until softened.
3. 3Add the minced garlic and ginger, and cook for another minute until fragrant.
4. 4Add the potatoes, carrots, and cabbage. Cook for 5 minutes, stirring occasionally.
5. 5Add water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
6. 6Stir in the turmeric powder and salt. Serve hot, topped with a dollop of dairy-free yogurt.

Substitutions

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