Atkilt (Ethiopian Vegetable Stew)
One of my favorite comfort foods is Atkilt, a spiced Ethiopian vegetable stew filled with tender cabbage, potatoes, and carrots. This healthy version happens to be Whole30-friendly and so dang tasty!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 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
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!