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Vegetarian, Africa and overseas

Atakilt wat with injera

Atakilt wat is an Ethiopian stew of cabbage, carrots and potatoes seasoned with turmeric, ginger and garlic, served over injera. It takes 50 minutes to make, serves 4, costs €1.80 per serving, and is easy to cook. The key to getting it right is adding the vegetables in order so each one keeps its own texture.

Tonight, a bright and gentle Ethiopian stew, atakilt wat, cabbage, carrots and potatoes with turmeric, served with injera.

Atakilt wat with injera
Total time
50 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Atakilt wat is all about gentle flavor. Turmeric turns the dish a deep yellow and adds warmth without any heat, while ginger and garlic bring depth, and the vegetables simmer slowly in their own juices with just a glass of water. The result is soft potatoes and carrots alongside cabbage that keeps a bit of bite for contrast.

It's a great choice for a weeknight, since there's no meat to watch over and no complicated sauce to manage, and kids tend to like it too because of its mild, sweet profile. Mon Chou built this recipe for evenings when you want a warm, comforting meal without spending the whole night in the kitchen, served with injera for scooping or thick crepes if you don't have any on hand.

The ingredients

4 people

Fruits and vegetables

  • White cabbage 1
  • Carrots 3
  • Potatoes 600 g
  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 20 g

Pantry

  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Injera 8
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Cut the cabbage into strips, slice the carrots into rounds, and cut the potatoes into large chunks. 10 min

    Keep the pieces large, they hold up better during cooking.

  2. Soften the sliced onions in the oil with the garlic, ginger and turmeric. 8 min

    The turmeric warms in the fat and releases its color.

  3. Add the potatoes and carrots with a glass of water, cover, and let cook. 15 min

    Stir gently so you don't break up the vegetables.

  4. Add the cabbage, season with salt and pepper, and continue cooking covered. 12 min

    The cabbage should stay just tender with a bit of bite.

  5. Warm the injera and serve the stew on top. 5 min

    No injera on hand, thick wheat crepes or plain wraps work just as well.

Our tips to get it right

  • Cut the potatoes and carrots into evenly sized pieces so they cook at the same rate.
  • Taste the cooking liquid before adding the cabbage, that's your moment to adjust the salt without disturbing the vegetables' texture.
  • If you don't have injera, warm your crepes or wraps right before serving, they need to be warm to soak up the juices properly.

The variations

  • Swap the potatoes for sweet potato for a sweeter version with an even deeper yellow color.
  • Add cooked chickpeas along with the cabbage for a heartier dish with more plant protein.
  • For rushed kids, serve the stew over plain white rice instead of injera, it changes the texture but stays just as mild.

What to serve it with

  • Spiced black tea
  • A fresh tomato salad
  • Plain yogurt on the side

Storage

Atakilt wat keeps for 3 days in the fridge in a sealed container. It freezes well without the injera, and reheats gently in a pot with a splash of water. Warm the injera or crepes separately at the last minute so they stay soft.

Questions about this dish

Can you replace the turmeric with another spice?

Turmeric gives the dish its signature color and warmth, but you can add a pinch of cumin for variety. Don't leave it out entirely, it's what defines the flavor of this dish.

Can you make atakilt wat ahead of time?

Yes, it actually tastes even better after resting a few hours. Reheat it gently in a pot with a splash of water so it doesn't stick.

Is this dish good for kids?

Yes, the turmeric and ginger add flavor without any heat, and the well cooked vegetables are easy to eat. Cut the pieces smaller for younger kids.

What is injera, and can you substitute it?

Injera is a spongy Ethiopian flatbread made from fermented flour, used to scoop up the stew. If you can't find it, thick wheat crepes or plain wraps work just as well.

How long does it take to make an atakilt wat with injera?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an atakilt wat with injera?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an atakilt wat with injera cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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