Atiklett Wat (Ethiopian Potato, Carrot and Cabbage Stew)

There are a couple of Ethiopian restaurants in Kansas City (Blue Nile and Elsa's) and both are delicious.  This recipe came from a blog I found a while back where the person writing it had taken a cooking class at Blue Nile and then shared this recipe for Atiklett Wat.  It is spot on as far as what I have eaten at the restaurants and what I ate when I was in Ethiopia.  I hope you enjoy!

Atiklett Wat (adapted from theanti-chef.blogspot.com with credit to Blue Nile Restaurant)

2 T. extra virgin olive oil

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