Vegetarian Atakilt Wat with Carrots, Potatoes, and Cabbage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A comforting Ethiopian vegetable stew simmered in turmeric-spiced sauce that highlights earthy carrots, potatoes, and cabbage. This ethiopian-inspired vegan (vegetarian) ready in about 60 minutes pairs large, finely chopped yellow onion, minced garlic cloves, minced ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.

Ingredients

• 3 medium, peeled and diced into 1-inch cubes potatoes
• 3 medium, peeled and sliced into 1/4-inch rounds carrots
• 1/2 head, chopped into 2-inch pieces green cabbage
• 1 large, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger root
• 1 tbsp turmeric powder
• 1 tsp berbere spice mix
• 3 tbsp niter kibbeh
• 2 cups water or vegetable broth
• to taste salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp niter kibbeh in a large pot over medium heat until melted and fragrant. Add 1 large finely chopped yellow onion and cook for 8 minutes, stirring occasionally, until soft and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp minced ginger root, 1 tbsp turmeric powder, and 1 tsp berbere spice mix. Cook for 2 minutes until aromatic and the spices bloom.
3. Step 3: Add 3 diced medium potatoes, 3 sliced medium carrots, and 1/2 head chopped green cabbage to the pot. Stir well to coat the vegetables with the spiced butter mixture.
4. Step 4: Pour in 2 cups water or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until the vegetables are tender but not mushy.
5. Step 5: Season with salt to taste and 1/2 tsp black pepper. Stir gently and cook uncovered for 5 more minutes to thicken the sauce slightly. Serve hot with injera or flatbread.