Atkilt Wat (Ethiopian Spiced Vegetable Stew) Bowl
A vibrant bowl of simmered carrots, potatoes and cabbage in a fragrant berbere broth, served with injera or rice for a hearty Ethiopian lunch.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 7
Heat the niter kibbeh in a large saucepan over medium heat until it melts and begins to sizzle. Add the onion and sauté 4–5 minutes until soft and translucent.
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Step 2 of 7
Stir in the garlic, berbere and cumin; cook another minute until fragrant, then mix in the tomato paste.
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Step 3 of 7
Add the carrot and potato dice, coating them in the spice mixture, then pour in the vegetable broth and bring to a gentle boil.
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Step 4 of 7
Reduce heat to low, cover and simmer 20 minutes, stirring occasionally, until the vegetables are tender but still hold shape.
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Step 5 of 7
Fold in the shredded cabbage, cover and cook 5 minutes more until just wilted; season with salt and remove from heat.
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Step 6 of 7
Divide the stew into bowls, drizzle any remaining sauce from the pan over the top, and sprinkle with fresh cilantro if using.
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Step 7 of 7
Serve with torn pieces of injera or a side of steamed rice for scooping.
Notes from the kitchen
If niter kibbeh is unavailable, use clarified butter with a pinch of ground cardamom and fenugreek as a substitute. Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid over‑softening the vegetables.
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