Atiklett Wat (adapted from theanti-chef.blogspot.com with credit to Blue Nile Restaurant)
6 medium carrots, cut into 1/2" slices
1 medium onion, cut into 1" cubes
6 medium yukon gold potatoes, cut into 1" cubes
1 T. turmeric
1/2 t. cumin
2 T. salt, divided
1/2 head green cabbage, cored and roughly chopped
4 cloves garlic
1 t. dried ginger
water
Heat oil over medium heat in a soup pot. Add carrots and onion and cook for 5 minutes. Add potatoes and cook for 10 minutes, stirring frequently. As needed, add water about 1/2 c. at a time to prevent vegetables from drying out and burning.
Add turmeric, cumin and 1 T. of salt. Continue to cook, adding water as necessary, stirring frequently. Once the vegetables are fork tender (about 20-30 minutes) add the cabbage. Stir in 1 T. salt. Cover and allow to cook making sure to stir frequently and add water as necessary. Add the garlic and ginger to the pan and cook an additional 15 minutes. Add additional salt to taste.
8 servings (145 calories each serving) according to my calculator on loseit.com
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