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chopped onion

Ethiopian Cabbage, Carrots, and Potatoes (Atakilt Wat)

November 21, 2019 by Earth Dance Farm

Print Recipe
Ethiopian Cabbage, Carrots, and Potatoes (Atakilt Wat)
Servings
Ingredients
  • 2 tsp olive oil
  • 2 garlic cloves minced
  • 1 tsp fresh grated ginger
  • 1/2 cup chopped onion
  • 1/4 tsp cumin powder
  • 1/2 - 3/4 tsp turmeric powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp cinnamon powder
  • 1/8 tsp cloves powder
  • 3/4 cup sliced carrots
  • 2 medium potatoes (1.5 loaded cups) chopped
  • 1/2 cabbage head finely chopped
  • 1/2 tsp salt
Servings
Ingredients
  • 2 tsp olive oil
  • 2 garlic cloves minced
  • 1 tsp fresh grated ginger
  • 1/2 cup chopped onion
  • 1/4 tsp cumin powder
  • 1/2 - 3/4 tsp turmeric powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp cinnamon powder
  • 1/8 tsp cloves powder
  • 3/4 cup sliced carrots
  • 2 medium potatoes (1.5 loaded cups) chopped
  • 1/2 cabbage head finely chopped
  • 1/2 tsp salt
Instructions
  1. In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
  2. Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
  3. 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.
  4. Add 1/4 tsp or more salt, and 1 tsp olive oil. 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 flat bread and salad!

Filed Under: Recipes

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Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

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