Simmered Atkilt Wat with Cabbage and Carrots

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A mild Ethiopian vegetable stew featuring cabbage, carrots, and potatoes gently simmered with turmeric and garlic. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs green cabbage, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, 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.

Ingredients

• 1 small head, chopped into 1-inch pieces green cabbage
• 3 medium, sliced into 1/4-inch rounds carrots
• 2 medium, peeled and diced into 1-inch cubes potatoes
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 1 1/2 tsp turmeric powder
• 3 tbsp vegetable oil
• 1 1/2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Step 2: Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and soft.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
4. Step 4: Add 1 1/2 tsp turmeric powder and cook while stirring for 30 seconds to release aroma.
5. Step 5: Add 1 small chopped green cabbage, 3 sliced carrots, and 2 diced potatoes, stirring to coat with spices.
6. Step 6: Pour in 1 1/2 cups water, bring to a simmer, cover, and cook for 25 minutes until vegetables are tender.
7. Step 7: Season with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp lemon juice, stirring gently.
8. Step 8: Serve warm as a side dish or vegetarian main with injera.