Friday, March 31, 2017

Ethiopian Cabbage (or Kale), Potato and Carrots - Atakilt Wat

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Ethiopian Cabbage Potato Carrots. Atakilt Wat
Allergen Information: free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. 

Serves 2 to 3
2  tsp extra virgin olive oil or vegan butter, divided
2 cloves garlic, minced
1 tsp minced ginger
1 green chili, chopped (optional)
1/2 cup chopped onion 
1/4 tsp cumin powder
1/2 to 3/4 tsp turmeric powder
1/4 tsp fenugreek seeds 
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
1/8 tsp cloves powder
a generous dash of black pepper
3/4 cup sliced carrots
2 medium potatoes, chopped, 1.5 loaded cups
1/2 head of cabbage (or 3 quarts of kale), finely chopped
1/2 tsp salt

In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. 
Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil. 
Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. 
Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. *
Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat).
*The veggies get cooked in their own moisture. If they start to stick (depends on your lid, type of pan, moisture in the veggies), add splashes of water or broth and mix in and continue to cook.

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