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

Originally posted on: http://www.veganricha.com/2014/07/atakilt-wat-ethiopian-cabbage-potato.html

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

Serves 2 to 3
Ingredients:
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

Method:
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.

Curried Coleslaw with Peas

• 1 (10 ounce) package frozen peas, thawed and boiled
• 2 cups finely shredded cabbage
• 1 green onion, thinly sliced
• 3/4 cup salted roasted peanuts or cashews, coarsely chopped
• salt to taste

Dressing:

• 1/4 cup sour cream or plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon prepared mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon curry powder

Combine dressing ingredients.  Mix remaining vegetables in a large bowl.  Toss to coat everything evenly.  

Best enjoyed the day it's made.

South Indian Cabbage With Yogurt

Adapted from: New York Times (nytimes.com)

This is a great dish to make with left over cabbage from cole slaw or other dishes that leave you wondering what to do with a partial cabbage.

2 tablespoons canola oil

2 teaspoons black mustard seeds

1 1/2 teaspoons ground cumin

1/4 to 1/2 teaspoon cayenne pepper

2 teaspoons ground coriander seeds

1/2 teaspoon turmeric

1 medium onion, cut in half root to stem, then thinly sliced across the grain

1 small cabbage (or 1/2 large), cored and shredded

Salt to taste

3 to 4 tablespoons grated coconut (to taste... really, this is optional)

1 cup plain Greek style yogurt (may need more depending on how you like it)

1. Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds. As soon as the mustard seeds begin to pop, add the cumin, cayenne, coriander and turmeric. Stir together, and add the onion. Cook, stirring, until it begins to soften, about three minutes.
2. Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Salt generously, stir together, cover and turn the heat to low. Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm.
3. Fold the yogurt into the cabbage mixture away from heat. Serve warm with rice.

Yield: Serves six.

Nutritional information per serving: 118 calories; 6 grams fat; 2 grams saturated fat; 2 grams cholesterol; 13 grams carbohydrates; 4 grams dietary fiber; 53 milligrams sodium (does not include salt added during preparation); 4 grams protein