ATKILT (ETHIOPIAN VEGETABLE STEW) - NOM NOM PALEO®

Atkilt (Ethiopian Vegetable Stew) - Nom Nom Paleo® image

Provided by @MakeItYours

Number Of Ingredients 10

2 tablespoons ghee
2 tablespoons olive oil
1 medium onion (diced)
1 small cabbage (cored and cut into 1-inch cubes)
4 medium carrots (cut into 1-inch rounds)
3 teaspoons Diamond Crystal kosher salt (divided)
1¾ pounds white potatoes (cut into 1-inch cubes (you can substitute cauliflower florets if you don't eat potatoes-but hey, did you hear that potatoes are now Whole30-approved?))
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon Freshly ground black pepper

Steps:

Heat the ghee and olive oil in a large saucepan over medium-high heat. Once the saucepan is hot, add the onions, cabbage, carrots, and 2 teaspoons of kosher salt.
Stir everything and then cover the pot. Cook the vegetables undisturbed for 10 minutes. (If your stove runs hot, you can turn down the heat to medium.)
After the 10 minutes have elapsed, toss in the potatoes (or cauliflower) and the remaining 1 teaspoon of salt, turmeric, and cumin. Add some freshly ground black pepper and stir well.
Replace the lid, decrease the heat to medium-low, and continue cooking for an additional 30 minutes or until all vegetables are fork-tender. (Using cauliflower? Check for tenderness after 15 minutes.)
Taste and adjust seasoning if needed. Serve with Doro Wat, Ethiopian Chicken Stew!