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Ethiopian Stewed Vegetables with Garlic, Ginger and Turmeric

Ethiopian Stewed Vegetables with Garlic, Ginger and Turmeric

By Rose HattabaughMarch 8, 2022

  • Makes
    4 to 6 servings
  • Active time plus cooling
    45 minutes
  • Rating

This is our version of the Ethiopian vegetable dish called atakilt wat. It’s a mix of humble vegetables—onion, potatoes, carrots and cabbage—cooked with a good dose of aromatics, earthy turmeric and cumin, and a solid measure of butter so the flavors are full and round. If you can find ghee, a type of clarified butter common in Indian cooking, use an equal amount in place of the salted butter. Its taste is nuttier and richer than standard butter because the milk solids were allowed to brown before being separated from the fat, so it adds complexity and flavor nuances. Ghee is sold in jars either in the refrigerator aisle next to the butter or in the grocery section near the coconut oil. This makes a great side to seared or grilled fish, or serve it with stewed lentils and flatbread (Ethiopian injera, if you can get some) for a vegetarian meal.

Tip

Don’t use russet potatoes in this recipe. They’re higher in starch, so they break down more easily with cooking and tend to have a mealy texture. Yukon Golds work well because of their medium starchiness and buttery color and flavor.

Ingredients
  • 4

    tablespoons salted butter or ghee

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon finely grated fresh ginger

  • 1

    teaspoon ground turmeric

  • ½

    teaspoon ground cumin

  • 8

    ounces Yukon Gold potatoes, peeled and cut into 1-inch chunks

  • 2

    medium carrots, peeled and sliced into ½-inch rounds

  • 1

    pound green cabbage, cored and sliced about ¼ inch thick (about 4 cups)

Step 1

In a 12-inch skillet over medium, melt the butter. Add the onion and ½ teaspoon salt; cook, stirring occasionally, until the onion begins to brown, 5 to 6 minutes.

Add the garlic, ginger, turmeric, cumin and ½ teaspoon each salt and pepper, then cook, stirring, until fragrant, about 30 seconds.

Add the potatoes, carrots and ½ cup water; bring to a simmer, scraping up any browned bits. Reduce to medium-low, cover and simmer, stirring occasionally, until a skewer inserted into the potatoes meets just a little resistance, 15 to 18 minutes.

Step 2

Distribute the cabbage evenly on top of the potato-carrot mixture, then re-cover and cook until the cabbage begins to wilt, 3 to 4 minutes. Stir to combine the vegetables.

Re-cover and cook, stirring occasionally and adding a few tablespoons of water if the mixture begins to look dry, until the skewer inserted into the potatoes meets no resistance and the cabbage is tender, another 6 to 7 minutes.

Off heat, taste and season with salt and pepper, then transfer to a serving dish.