Atakilt Wat

Name: Atakilt Wat
Total time: 45 min
Ingredients: 2 tsp Olive oil or vegan butter; 2 cloves Garlic; 1 tsp Ginger, minced; 1 Chili pepper; ½ cups Onion, chopped; ¼ tsp Cumin, powder; ½–¾ tsp Turmeric, powder; ¼ tsp Fenugreek seed, powder; ¼ tsp Cardamom, powder; ¼ tsp Cinnamon, powder; 0.13 tsp Clove, powder; 1 Black pepper; ¾ cups Carrot, sliced; 2 Potato; ½ heads Cabbage; ½ tsp Salt

By Vegan Richa · 45 min

Ingredients

Olive oil or vegan butter2 tsp
Garlic2 cloves
Ginger · minced1 tsp
Chili pepper1
Onion · chopped½ cups
Cumin · powder¼ tsp
Turmeric · powder½–¾ tsp
Fenugreek seed · powder¼ tsp
Cardamom · powder¼ tsp
Cinnamon · powder¼ tsp
Clove · powder0.13 tsp
Black pepper1
Carrot · sliced¾ cups
Potato2
Cabbage½ heads
Salt½ tsp

Instructions

In a large skillet over medium-low heat, warm 1 teaspoon of the oil. Add the garlic, ginger, green chili and onion and cook for 4 minutes.
Stir in the cumin, turmeric, fenugreek, cardamom, cinnamon, cloves and black pepper and cook for 3 minutes, stirring to combine.
Add the carrots, potatoes and cabbage with 1/4 teaspoon salt. Stir well, cover and cook for 15 minutes, stirring once halfway through.
Add the remaining 1/4 teaspoon or more salt and the remaining 1 teaspoon oil and stir in. Add a little water if the pan is dry. Cover and cook for another 15 minutes, or until the potatoes are tender.
Serve hot with injera and lentil stew and sautéed greens.

Summarized from Vegan Richa's video. Watch it for the details.

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