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Atkilt Wat (Ethiopia)

Name: Atkilt Wat (Ethiopia)
Total time: 40 min
Yield: serves 4
Ingredients: 1 Onion; 2 tbsp Neutral oil; 2 cloves Garlic; 1 piece Ginger; 1 tsp Curry powder; 2 Carrot; 2 Potato; 1/2 White cabbage

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Onion — to buy1
Neutral oil — to buy2 tbsp
Garlic — to buy2 cloves
Ginger — to buy1 piece
Curry powder — to buy1 tsp
Carrot — to buy2
Potato — to buy2
White cabbage — to buy1/2

Preparation

Peel and cut the carrot and potato into even pieces about 2cm, so they cook at the same rate.
Slice the onion and cook it in the oil over medium heat for 5-6 minutes, until translucent.
Add the crushed garlic, grated ginger and turmeric (or curry powder), cook for 1-2 minutes stirring constantly: once it smells strongly fragrant, it's ready.
Add the carrot and potato, mix to coat them in the spices, pour in a small glass of water, season lightly with salt, cover and simmer 15-18 minutes over low heat.
Check the vegetables with the tip of a knife: they should be tender but not mushy.
Add the sliced white cabbage, mix and cook uncovered another 5-7 minutes so it keeps a little bite.
Taste, adjust the salt, and serve hot with injera: this mild vegetable stew balances the spicier dishes on the Ethiopian platter.