Cabbage and Carrot Atakilt Wat with Turmeric

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A mild Ethiopian vegetable stew featuring tender cabbage, carrots, and potatoes simmered in turmeric-spiced tomato sauce for a comforting and colorful side dish. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs carrots, sliced into 1/2-inch rounds, yellow onion, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Ethiopian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large skillet or pot over medium heat until hot, about 2 minutes.
  2. Step 2: Add 1 cup thinly sliced yellow onion and sauté for 6 minutes until soft and translucent.
  3. Step 3: Stir in 3 minced garlic cloves, 1 teaspoon ground turmeric, and 2 tablespoons tomato paste, cooking for 2 minutes until fragrant.
  4. Step 4: Add 4 cups chopped green cabbage, 2 cups sliced carrots, and 2 cups diced potatoes, stirring to coat the vegetables evenly with the spice mixture.
  5. Step 5: Pour in 1 1/2 cups water, season with 1 teaspoon salt and 1/2 teaspoon black pepper, then cover and simmer over low heat for 25 minutes, stirring occasionally, until vegetables are tender.
  6. Step 6: Adjust seasoning if needed, sprinkle with 2 tablespoons chopped fresh cilantro before serving warm.

Frequently asked questions

How long does Cabbage and Carrot Atakilt Wat with Turmeric take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cabbage and Carrot Atakilt Wat with Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow onion, thinly sliced from drying out.

Can I substitute ingredients in Cabbage and Carrot Atakilt Wat with Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cabbage and Carrot Atakilt Wat with Turmeric for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cabbage and Carrot Atakilt Wat with Turmeric vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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