Best Atkilt Ethiopian Vegetable Stew Nom Nom Paleo Recipes

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)

Ethiopian Cabbage and Potato Dish (Atkilt) image

This is my favorite Ethiopian vegetable dish. I created it by mixing together a few different recipes I found. Hope you like it! Serve as a side dish with injera and other Ethiopian dishes. I recommend Doro Wat - an Ethiopian chicken dish.

Provided by Twin Cities

Categories Side Dish Vegetables Carrots

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

⅓ cup olive oil
4 carrots, sliced
1 onion, thinly sliced
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon ground ginger
1 small head cabbage, sliced
2 cloves garlic, minced
4 small yellow potatoes, cut into bite-size cubes
¼ cup water

Steps:

Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 40.5 g, Fat 18.7 g, Fiber 9.2 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 673.3 mg, Sugar 11.6 g

YATAKLETE KILKIL (ETHIOPIAN VEGETABLE STEW)

Yataklete Kilkil (Ethiopian Vegetable Stew) image

Make and share this Yataklete Kilkil (Ethiopian Vegetable Stew) recipe from Food.com.

Provided by erranterudite

Categories Stew

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Ingredients

4 potatoes
3 carrots
3 garlic cloves
1 tablespoon fresh ginger
2 serrano peppers
2 small onions
2 tablespoons oil
2 cups water
1/2 teaspoon ground cardamom
1 teaspoon black pepper
1 tablespoon salt

Steps:

Peel potatoes and carrots into 1/2 inch pieces. Put in large sauce pan and fill with water until vegtables are just covered. Bring to boil, then simmer for 15-20 minutes or until vegtables are tender. Remove from heat, drain, and set aside.
Puree onions, ginger, garlic, and peppers in food processor. Pour oil in large sauce pan and put on medium heat. Add onion puree and sautee for five minutes, or until onions no longer smell raw. Add water, salt, pepper, cardamom, and cooked vegtables. Stir well and simmer for 15 minutes.

Nutrition Facts : Calories 176.8, Fat 4.8, SaturatedFat 0.7, Sodium 1195.4, Carbohydrate 31.2, Fiber 4.6, Sugar 3.6, Protein 3.6