Atakilt wat: Ethiopian Braised Cabbage, Carrot and Potato

Atakilt wat: Ethiopian Braised Cabbage, Carrot and Potato

 "Atakilt wat" is an Ethiopian dishes, made of hearty winter vegetables: cabbage, potatoes, carrots and onions. I have adapted this traditional dish to suit the average western kitchen; although not authentic in it's preparation I think you will find it satisfying in flavour.

3 tablespoons canola oil
3 teaspoons fresh ginger, grated
1/4 teaspoon ground allspice
2 teaspoon curry powder
1 tablespoon chili powder
1/4 teaspoon dried oregano
1 cloves garlic, minced
2 large onions, chopped
2 cups kale, chopped
1/4 medium cabbage, chopped
5 small potatoes, roughly chopped
3 medium carrots, chopped
1 can fava beans (19 oz) drained
3 tablespoons apple cider vinegar
1/4 teaspoon black pepper
1/2 cup water  warm
Injera - Ethiopian Flatbread click on this link for recipe

Preheat oven to 350°F  
Heat in a ovenproof dutch oven over medium heat,add ginger, allspice, curry powder, oregano, garlic and onions, and heat on low until spices become fragrant and add onions, cook until they are soft.

Add the kale, cabbage, potatoes, carrots, beans, vinegar and 1/2 cup water to the pan and stir. Bring to a simmer,

Remove from heat, cover, and put into the oven. Bake until the vegetables are tender about 40 minutes. Check the mixture occasionally stir and make sure it doesn't dry out completely; add water as needed. The final dish should be soft and moist, but not soupy.

Salt and pepper to taste and serve with warm injera or other flatbread. I served this with yogurt on the side.

Per Serving : 437 Calories; 10g Fat (19.0% calories from fat); 15g Protein; 76g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 699mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.