Ethiopian Potato and Carrot Atkilt Wat
A vibrant and comforting Ethiopian stew featuring tender potatoes and carrots simmered in a fragrant, mild turmeric-infused sauce with aromatic ginger and garlic. This naturally vegan dish is perfect served with injera or rice.
Ingredients
- •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.
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.
Time: 7 min - 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.
Time: 2 min - 3.
Stir in the turmeric powder, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
Time: 1 min - 4.
Add the cubed potatoes and carrot rounds to the pot. Stir well to coat the vegetables evenly with the spice mixture.
Time: 2 min - 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.
Time: 20 min - 6.
Taste and adjust seasoning if necessary. Garnish with fresh cilantro, if desired, and serve hot.
Time: 1 min
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.
Recipe from TheCookbook.ai
Created by Ruth H