Atakilt Wat — Ethiopian cabbage, potatoes, and carrots. A simple, spiced side dish packed with flavor. Dairy-free, egg-free, corn-free, soy-free, yeast-free, nut-free, gluten-free, and grain-free.
Jump to Recipe
Seattle has a wealth of Ethiopian restaurants. After Indian cuisine, Ethiopian is often our next choice when we’re craving bold, layered spices. A typical veggie platter includes several simmered lentil dishes, greens, okra, and this cabbage‑carrot‑potato wat, all served on injera. While many local spots are excellent, some can be hit-or-miss on consistency. Seattle readers — what’s your favorite Ethiopian place?
Atakilt Wat (also spelled Atkilt Wot) is a cabbage-based side that resembles some Indian cabbage dishes but has its own distinct profile. Traditional versions may use niter kibbeh, a spiced clarified butter infused slowly with cardamom, cinnamon, fenugreek, cloves, ginger, garlic, and other aromatics. If you have niter ready, use about 1 tablespoon in place of adding all the whole spices here. You can make a vegan niter with coconut or olive oil if you prefer.
For a quick version, I typically add spices to oil as I cook so the oil becomes infused with flavor (much like in Indian cooking). You can skip some spices if needed. Cook on low heat for the best texture and flavor. Serve hot with injera or other flatbreads and lentil stews.
More Ethiopian recipes from the blog include kik alicha (split pea stew), injera (instant and fermented versions), missir wat (red lentil stew), and yedifin misser alicha (garlic‑ginger lentils). There’s also a fusion berbere chickpea pizza if you want to experiment.
This recipe is a simplified, weeknight-friendly version of the traditional wat.
Steps (overview)
- Cook the garlic, ginger, and onion briefly.
- Add the spices to the hot oil to infuse flavor (a quick niter kibbeh).
- Add the carrots and potatoes, then the cabbage, cover, and simmer until tender.
- Finish with a bit more oil or salt if needed and serve hot with injera and lentil wots.
Serve hot with Ethiopian flatbread injera and lentil wot or gomen wat (Ethiopian greens).
*The vegetables cook in their own moisture. If they begin to stick (depending on your pan and lid), add a splash of water or broth, stir, and continue cooking.
Video:
Atakilt Wat – Ethiopian Cabbage, Potato, and Carrots (Vegan, Gluten-free)
Ingredients
- 2 tsp 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 or powder
- 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 (about 1½ packed cups)
- 1/2 head cabbage, finely chopped
- 1/2 tsp salt, divided
Instructions
- In a large skillet, heat 1 tsp oil over medium-low. Add garlic, ginger, chili, and onion; cook and stir for about 4 minutes.
- Add cumin, turmeric, fenugreek, cardamom, cinnamon, cloves, and black pepper. Stir and cook about 3 minutes to infuse the oil and soften the onion.
- Add the carrots and potatoes, mix well, then add the cabbage and 1/4 tsp salt. Cover and cook for 15 minutes, stirring once halfway through.
- Add the remaining 1/4 tsp (or more) salt and the remaining 1 tsp oil. If the pan is dry or ingredients begin to stick, deglaze with a splash of water. Cover and cook another 15 minutes, or until potatoes are tender.*
- Serve hot with injera and lentil wots or Ethiopian greens.
Video
Notes
*The vegetables cook down in their own moisture. If they begin to stick (depending on your pan or how much moisture the vegetables release), add a couple of splashes of water or broth, stir, and continue cooking.
Nutritional values are based on one serving and are approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
