Ethiopian Potato and Carrot Atkilt Wat

• •1 piece Yellow onion (medium, finely chopped)
• •4 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •1.5 lb Potatoes (peeled and cut into 1-inch cubes)
• •3 medium Carrots (peeled and cut into ½-inch thick rounds)
• •1.5 tsp Turmeric powder
• •2 tbsp Vegetable oil
• •1.5 cup Vegetable broth or water
• •1 tsp Salt (or to taste)
• •0.5 tsp Black pepper (freshly ground)
• •2 tbsp Fresh cilantro (chopped, for garnish (optional))

Instructions

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.

2. 2

   Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

3. 3

   Stir in the turmeric powder, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.

4. 4

   Add the cubed potatoes and carrot rounds to the pot. Stir well to coat the vegetables evenly with the spice mixture.

5. 5

   Pour in the vegetable broth or water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork. Stir occasionally to prevent sticking.

6. 6

   Taste and adjust seasoning if necessary. Garnish with fresh cilantro, if desired, and serve hot.

Chef's Tips

• 💡For a richer flavor, add a bay leaf to the stew during simmering and remove before serving.
• 💡This dish is traditionally served with injera (Ethiopian flatbread) for scooping, but it's also delicious with rice or crusty bread.
• 💡Do not overcook the vegetables; they should be tender but still hold their shape.