Name: Atakilt Wat
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 tsp vegan butter (divided); 2 cloves garlic (minced); 1 tsp minced ginger; 1 null green chili (chopped (optional)); 0.5 cup chopped onion; 0.25 tsp cumin powder; 0.625 tsp turmeric powder; 0.25 tsp fenugreek (seeds or powder); 0.25 tsp cardamom powder; 0.25 tsp cinnamon powder; 0.125 tsp cloves powder; null dash black pepper (a generous dash); 0.75 cup carrots (sliced); 2 null medium potatoes (chopped, 1.5 loaded cups); 0.5 head cabbage (finely chopped); 0.5 tsp salt

Instructions

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1

In a large skillet, add vegan butter (1 tsp) and heat at medium-low. Once hot, add garlic (2 cloves), minced ginger (1 tsp), chili (1 green), and chopped onion (0.5 cup). Mix and cook for 4 minutes.
2

Add the cumin powder (0.25 tsp), turmeric powder (0.625 tsp), fenugreek seeds or powder (0.25 tsp), cardamom powder (0.25 tsp), cinnamon powder (0.25 tsp), cloves powder (0.125 tsp) and [a generous dash black pepper]. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion until golden.
3

Add the sliced carrots (0.75 cup), potatoes (2 medium) and mix well. Add cabbage (0.5 head) and salt (0.25 tsp). Mix well, cover and cook for 15 minutes. Stir once in between.
4

Add salt (0.25 tsp) or more, and vegan butter (1 tsp). Mix in. Deglaze at this time with water if needed. Cover and cook for another 15 minutes or until the potatoes are tender.*
5

Serve hot with Ethiopian flat bread Injera and lentil wat, or Ethiopian greens (gomen wat).